Slow cooked lamb that simply falls off the bone! This is perfect for a dinner or as a healthy Sunday lunch where you want to fill up your guests with a delicious meal.
1.5 kg Stewing Lamb
1 Large onion (roughly chopped)
3 sprigs of fresh Thyme OR 2 Teaspoons dried thyme
4 sprigs of fresh origanum OR 2 teaspoons of dried origanum
2 teaspoons dried Chillie flakes
2 Cups of crushed tomatoes (you can blend them or buy them already crushed)
1 Cup water
6 Tablespoons of thick cream
3 sprigs of fresh parlsey OR 1 tablespoon of dried parsley
2 sprigs of rosemary OR 1 tablespoon of dried rosemary
3 Tablespoons tomato paste
100g Chopped Spinach
100g Sliced cabbage
Prepare: 4 Hours
Heat the oven to 180-c Degrees. Arrange the lamb and sprinkle with some pepper, salt, dried chillies and some fresh origanum and thyme. Roast for 45 Minutes.
After that place in a slow cooker or large pot. Add the cream, parsley, crushed tomatoes, water, rosemary, salt and pepper. After 3 hours on high in a slow cooker OR in a normal pot over low heat. After 2 hours, add the spinach, cabbage and tomato paste and continue cooking till the 3 hours is up.
Serve with some roast vegetables or crusty bread.