1½ kg diced lamb
plain flour for dusting
1 cup Vegetable Liquid Stock
1 cup boiling water
1 onion diced
2 potatoes large quartered
2 carrots large quartered
500g frozen peas and corn
425g can condensed tomato soup
425g Italian-style canned diced tomato
1 tablespoon Worcestershire sauce
2 teaspoons curry powder
3 garlic cloves crushed
1 teaspoon pepper or to taste
1 teaspoon oregano or to taste
Dust the lamb with plain flour
Add the sauces to the slow cooker
Stir
Add the lamb and the rest of the ingredients to the slow cooker
Cook on a low heat for 8-10 hours
Spices can be varied to suit taste
¼ cup olive oil
1 onion finely chopped
1 clove of garlic, pressed
1 tablespoon chopped parsley
½ teaspoon dried thyme
1 tablespoon tomato paste
410g can diced tomatoes
2 stalks celery diced
2 carrots, diced
2 potatoes, diced
6 cups beef stock
440g baked beans
Grated parmesan to serve
Heat oil in large pan, add garlic, onion, parsley and thyme and cook until the onion is transparent.
Add tomato paste, tomatoes, celery, carrots, potatoes and stock.
Simmer covered for about 1 hour.
Add the beans, taste for seasoning and serve.