Lamb and tomato casserole recipe

Recipe ingredients

• 2 pounds lamb shoulder
• 2 ounces butter
• 1 ounce all-purpose flour
• 1 teaspoon marjoram
• 8 ounces canned tomatoes
• 1 large onion
• 2 tablespoons oil
• 1/4 pint beef stock
• Salt and pepper

Recipe method

• Cut the lamb into 1 inch cubes and chop the onions.
• Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned.
• Stir in the flour and cook for 2 minutes.
• Add seasoning, marjoram, stock and tomatoes with their juice.
• Bring to the boil, stirring well. Pour into crockpot.
• Cover and cook on high for 30 minutes, then on low for 6-7 hours.

Other crockpot recipes:

• Lasagna with white sauce recipe
• Layered vegetarian dinner recipe
• Lemon pot roast recipe
• Lemon roast chicken recipe
• Lemon garlic chicken recipe

Lamb and tomato casserole recipe