Now this is easy, easy, just bung it all in the slow cooker.
I doubled everything except the spice, water and the meat, in fact I only used 4 lamb chops because that was the amount the happened to be in the frozen brick I lifted out of the freezer last night.
I didn't double the spices because I wanted it to be mild for the kids and glad I didn't because it was just right for me too.
Great for a cold night so if you're in the Northern Hempishphere at 0 degrees (or less) or in Southern Australia suffering the unseasonably cool temperature of 24 this week then get cooking!
I doubled everything except the spice, water and the meat, in fact I only used 4 lamb chops because that was the amount the happened to be in the frozen brick I lifted out of the freezer last night.
I didn't double the spices because I wanted it to be mild for the kids and glad I didn't because it was just right for me too.
Great for a cold night so if you're in the Northern Hempishphere at 0 degrees (or less) or in Southern Australia suffering the unseasonably cool temperature of 24 this week then get cooking!
THANK YOU Jane - my kind of cooking :o)
ReplyDeleteMade this recipe couple years ago and lost it. Everyone loved it. So glad I found it again. This time I'm going to make it with Lamb neck. Usually a very tasty cut but needs longer cooking time
ReplyDeleteI love this recipe, my husband made it first, delicious...I use cooked chick peas instead of potato.
ReplyDeleteGood idea, being more carb conscious these days, than in 2012 I'll have a go at that too!
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