OK Foodies, I’ve posted this before, but some of you might not have caught on. This CWA Italian stew is remarkable. I make it all the time. It is simple to prepare (10 mins), it cooks on the lowest heat for thee hours and the flavour it provides is unique, exceptional and delicious.
It takes little skill to prepare and will ensure those who eat it will determine that you are an excellent cook!
Please make it and post your results. Yes, you can use the slow cooker after the meat preparation stage is complete.
Ing.
1 kg BBQ lamb chops, which is a cut from the shoulder
4 rashers of bacon, sliced into short strips
3 onions, quartered
3 whole tomatoes, quartered
3 Pontiac potatoes, diced
A handful of fresh Continental Parsley, chopped
2 tablespoons butter
2 teaspoons Massel powdered chicken stock
1 teaspoon Murray River Pink salt
A sprinkle of cracked pepper
5 cups of hot water
In a large stovetop pot on medium heat (with a lid for later) fry your bacon in the butter. After 4 minutes, remove and set aside. Now in the same pot brown your chops, both sides, for about 2 minutes on each side. This may take two or three batches. Take them out and set aside. If you run low on butter, add some more.
If you want to use a slow cooker, now is the time to changeover.
Leave the pot on the stove and tip in half your cut onions, tomatoes and potatoes. Layer half your chops on the vegetables and sprinkle half your cooked bacon, sprinkle half your parsley, the Massel powdered chicken stock, a good sprinkle of cracked pepper and a sprinkle of Murray River Pink salt.
Tip in the rest of the vegetables, layer the rest of the meat and sprinkle the bacon, parsley, cracked pepper and a little salt. Gently add five cups of hot water, trying not to upset the layers.
Cover and bring to the boil. Once boiling, turn the heat down to the lowest possible setting and leave for three hours.
It is ready to eat.
If you want to remove the layer of fat, place in the refrigerator overnight and remove the hard fat the following day before reheating on the stovetop.
Please enjoy! This one is a keeper.
