Name: Lamb and potato stew with spinach
Cook time: 380 min
Total time: 380 min
Yield: 6
Ingredients: 3 medium_piece potatoes (600g), unpeeled, cut into thick wedges; 2 large_piece brown onions (400g), sliced thickly; 2 large_piece carrots (360g), sliced thickly; 4 clove garlic, sliced thinly; 1.2 kilogram (2½ pounds) boned lamb leg, chopped coarsely; 1 1/2 cup (375ml) chicken stock; 1 2/3 cup (410g) canned tomato puree; 4 sprigs fresh thyme; 60 gram (2 ounces) baby spinach leaves

Ingredients

3 medium_piece potatoes (600g), unpeeled, cut into thick wedges

2 large_piece brown onions (400g), sliced thickly

2 large_piece carrots (360g), sliced thickly

4 clove garlic, sliced thinly

1.2 kilogram (2½ pounds) boned lamb leg, chopped coarsely

1 1/2 cup (375ml) chicken stock

1 2/3 cup (410g) canned tomato puree

4 sprigs fresh thyme

60 gram (2 ounces) baby spinach leaves

Method

Place potato, onion, carrot, garlic and lamb in a 4.5-litre (18-cup) slow cooker, stir in stock, puree and thyme. Cook, covered, on low, for 6 hours.

Discard thyme. Stir in spinach leaves; season to taste.

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Ingredients

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