Recipe developed by Alanna Marise
Preparation Time: 20 minutes, Cooking Time: 6 hours
This dish is set to focus around some key Italian flavours such as mushrooms, capers, thyme and red pepper (or capsicum as we call it here in New Zealand). I hope you enjoy this slow cooker meal as much as I did!
- 500 g diced lamb steaks
- 4 medium potatoes, sliced
- 1/4 pumpkin, cubed
- 1 red pepper, sliced
- 1 c mushrooms, sliced
- 1 can chopped tomatoes
- 3 T tomato paste
- 1 c beef stock
- 3 bay leaves
- 3 t capers
- 2 t dried rosemary
- 1 t garlic paste
- Pinch of salt and pepper
- 2 t fresh thyme leaves
1 Place the lamb, potatoes, pumpkin, rosemary, bay leaves, beef stock, chopped tomatoes, tomato paste and garlic paste in your slow cooker. Season with salt and pepper.
2 Set to low, or slow cook for 6 hours.
3 30 minutes before the slow cooker dish is set to finish add the red peppers, mushrooms, capers and leave to finish cooking.
4 15-20 minutes before slow cooker is set to finish prepare and cook your accompanied rich, pasta or mashed potato.
5 Serve with a sprinkle of fresh thyme leaves.
Have you tried this out? Be sure to tag me in any and all Instagram posts if you give this a go! (@lana_holla and #splatteredapron) I would love to see how yours turns out!