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LOCATION: Recipes >> Crockpot >> Lamb 03

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LAMB AND TOMATO CASSEROLE

2 lb shoulder lamb
2 oz butter
1 oz plain flour
1 tsp marjoram
8 oz can tomatoes
1 large onion
2 tblsp oil
1/4 pint beef stock
salt and pepper

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.

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