Fig Lamb Stew (Slow cooker)
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 3 tbsp Avocado Cooking Oil
- 1 Butterflied Lamb Leg (approx. 1.2kg), trimmed and cut into 3cm cubes
- 3 Onions, diced
- 4 Garlic cloves, diced
- 1 tin Chopped Tomatoes
- 1 ½ cups Tomato Passata
- 1 ½ cups Red wine
- 1 ½ cups Chicken stock
- 4 tbsp Balsamic vinegar
- 1 bag (200g) Silver Platter Figs
- 3 Bay Leaves
- 2 tbsp Lemon zest, grated
- 2 Cinnamon quills
- 2 cans Butter Beans, rinsed and drained
- Salt and pepper, to taste
- Crusty white bread
METHOD
Method:
- Add oil to a large frying pan over medium-high heat and sear the lamb in batches. Set aside. Add onions and garlic to the frying pan and fry until soft, about 7 minutes.
- Add all stew ingredients (except butter beans) to a slow cooker. Stir and cook on high for 3-4 hours, or until the lamb is beautifully tender. When the stew is almost done add the butter beans and season liberally with salt and pepper.
- Remove bay leaves and cinnamon quills before serving with hot buttered crusty bread (optional).
