Lamb and Tomato Casserole
Ingredients:
2 lb shoulder lamb
2 oz butter
1 oz plain flour
1 tsp marjoram
8 oz can tomatoes
1 large onion
2 tblsp oil
1/4 pint beef stock
salt and pepper
Instructions:
Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil
until the onions are soft and golden and the lamb is lightly browned. Stir in
the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes
with their juice. Bring to the boil, stirring well. Pour into crockpot, cover
and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.