Ingredients

• 1/2 pound (250g) diced lamb
• half a cup of frozen mixed veg.
• 1 bunch spring onions
• 2 crushed garlic cloves
• 3 Medium sized potatoes
• 1 Oxo cube
• 1 tbsp bisto granules
• 2 tsps of sea salt or to taste

Cooking Guidlines

Preheat oven to 200°C / Gas Mark 6 / 400°F.
Meanwhile, add 2 tablespoons of oil to a frying pan (I prefer extra virgin, but use what you are confident with) and heat up to medium heat. brown the lamb so that all sides are browned and add this to the casserole dish (or slow cooker). Prepare the veg by dicing (or slicing) the carrot, chop the spring onions and add all the veg and the crushed garlic to the pot. Now Peel and cut the potatoes into one inch cubes and add them too. Make up 200ml of oxo and bisto stock and add it to the casserole. If required, add enough water to just cover the ingredients and stir well. Cook for a couple of hours on a low heat on the hob or in the oven, but best of all, if you have a slow cooker then that’s the place to cook it. Allow to stew for eight to ten hours on low.