Lamb And Tomato Casserole

Recipe Ingredients

2 lbs	908g / 32oz	Shoulder lamb
2 oz	56g	Butter
1 oz	28g	Plain flour
1 teaspoon	5ml	Marjoram
1		Tomatoes - (8 oz)
1		Onion (large)
2 tablespoons	30ml	Oil
1/4		Beef stock
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 to 7 hours.

This recipe yields ?? servings.

Source:
Crockpot Recipe Collection at - http://www.cs.cmu.edu/~mjw/recipes/crockpot/

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