Bacon and kale have been added for flavour and colour.
Ingredients
3 rashers | Middle bacon, chopped |
2 | Onions, thickly sliced |
850 g | Stewing lamb, cut into 3cm cubes (Main) |
4 | Medium potatoes, cut into 3cm pieces |
4 | Carrots, cut into 3cm pieces |
1 | Leek, washed, trimmed and cut into 3cm lengths |
1 bunch | Thyme |
3 | Fresh bay leaves |
2 cups | Water, to cover |
1 cup | Kale, thinly shredded |
Directions
- Pan-fry the bacon in a non-stick frying pan until well coloured. Add the onions and cook on low heat until softened and lightly coloured. Place in the slow cooker.
- Add the lamb, potatoes, carrots, leek and herbs. Add enough water to just cover the ingredients. Cover and cook on low for 6-7 hours. Add the kale during the last 30 minutes. Serve in bowls.