low-calorie cooking oil spray
4 lean lamb leg steaks, about 125 g (4 oz) each
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 lemon, diced
250 g (8 oz) tomatoes, roughly chopped
2 teaspoons coriander seeds, roughly crushed
1 bay leaf
1 teaspoon granular sweetener
1 tablespoon sun-dried tomato paste
300 ml (2 pint) lamb stock
300 g (10 oz) baby new potatoes. scrubbed and thickly sliced
300 g (10 oz) courgettes, diced
salt and pepper
2 tablespoons chopped parsley. to garnish


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2.Add the lamb steaks and cook for 4-5 minutes, turning once, until browned on both sides. Transfer to a plate.
3.Add the onion to the frying pan and cook for 4-5 minutes until softened, then add the garlic, lemon and tomatoes.
4.Add the coriander, bay leaf, sweetener, tomato paste and stock, season to taste and bring to the boil.
5.Arrange the potatoes over the base of the slow cooker pot, then place the lamb steaks in a single layer on top.
6.Pour over the hot stock mixture, cover and cook on low for 9-10 hours until the lamb and potatoes are tender.
7.Add the courgettes, cover again and cook on high for 15-30 minutes until tender. Spoon into shallow bowls, sprinkle with the parsley and serve.
8.FOR SLOW-COOKED LAMB WITH ROSEMARY, follow the recipe above, adding 3 rosemary sprigs instead of the lemon, crushed coriander seeds and bay leaf.
9.Cook as above, adding the courgettes at the end. Serve garnished with the parsley.

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