Morphy Richards Slow Cooker manual Irish stew, Lamb with lentils

48726 rev2:x 02/11/2009 14:26 Page 16

Irish stew

	2.5 litres	4.5 litres
Lamb chops	4	8
Onions, sliced	2 large	4 large
Mixed herbs	11/2 tsp	3 tsp
Large parsnip	1	2
Carrots, thickly sliced	550g	1 kg
Potatoes, quartered	750g	1.5 kg
Hot vegetable stock	750ml	1 litre
Leeks, sliced	2	3

Method

Remove any excess fat from the chops and then place in a pan with the onions. Brown the chops on each side. Sprinkle over the mixed herbs. Add parsnip, carrots, potatoes, leeks and pour over the stock. Bring to a simmer. Transfer all the ingredients to the ceramic pot and place into the slow cooker base. Place the lid onto the ceramic pot. Cook for approximately 41/2-71/2hours.

Lamb with lentils

	2.5 litres	4.5 litres
Carrots, sliced	425g	800g
Parsnips, sliced	125g	225g
Garlic cloves, crushed	1	2
Bay leaf	1	2
Orange lentils, soaked for 1 hour
	125g	250g
Red wine	200ml	400ml
Lamb leg fillet, cubed	750g	1.5 kg
Soy sauce	3 tbsp	4 tbsp
Button mushrooms	200g	300g

Parsley sprigs to garnish

Salt and freshly ground black pepper

Method

Place the carrots, parsnips, garlic, bay leaf and drained lentils in the ceramic pot and season with salt and pepper. Pour in the wine after bringing to simmering point in a pan. Brush the meat all over with the soy sauce and sprinkle with salt and pepper. Place on top of the vegetables. Place the ceramic pot into the slow cooker base and replace the lid. Cook for approximately 51/2-71/2hours. Add the mushrooms for the last 30 minutes. Discard the bay leaf. Garnish with parsley and serve with a crisp green salad.

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