Irish Stew; Lamb With Lentils - Morphy Richards Slow Cooker Instructions Manual

48726 rev2:x 02/11/2009 14:26 Page 16
UK Helpline 0844 871 0956
16
2.5 litres 4.5 litres
Lamb chops 4
Onions, sliced 2 large
Mixed herbs 1 1 /2 tsp
Large parsnip 1
Carrots, thickly sliced 550g
Potatoes, quartered 750g
Hot vegetable stock 750ml
Leeks, sliced 2
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown the chops on each
side. Sprinkle over the mixed herbs.
Add parsnip, carrots, potatoes, leeks
and pour over the stock. Bring to a
simmer. Transfer all the ingredients to
the ceramic pot and place into the
slow cooker base. Place the lid onto
the ceramic pot. Cook for
1 /2 1 /2
approximately 4 -7 hours.
Replacement Parts 0844 873 0722
8 Carrots, sliced
4 large Parsnips, sliced
3 tsp Garlic cloves, crushed
2
Bay leaf
1 kg
Orange lentils, soaked for 1 hour
1.5 kg
1 litre Red wine
3 Lamb leg fillet, cubed 750g
Soy sauce
Button mushrooms
Parsley sprigs to garnish
Salt and freshly ground black pepper
Place the carrots, parsnips, garlic,
bay leaf and drained lentils in the
ceramic pot and season with salt and
pepper. Pour in the wine after
bringing to simmering point in a pan.
Brush the meat all over with the soy
sauce and sprinkle with salt and
pepper. Place on top of the
vegetables. Place the ceramic pot
into the slow cooker base and
replace the lid. Cook for
approximately 5
the mushrooms for the last 30
minutes. Discard the bay leaf.
Garnish with parsley and serve with a
crisp green salad.
Ireland Helpline 1800 409 119
2.5 litres 4.5 litres
425g 800g
125g 225g
1 2
1 2
125g 250g
200ml 400ml
1.5 kg
3 tbsp 4 tbsp
200g 300g
1 /2 1 /2
-7 hours. Add