Saturday, 24 September 2011

Another soup

made while cooking an 'all-in-one' meal in the slow cooker.

This time it's  lamb and bean casserole.

4 Lamb chops (or steaks)
Can of chopped tomatoes.
Can of chick peas in water
Italian herbs
Lea and Perrins' sauce
Large shallot (peeled and chopped)
Place onions, tomatoes, and chick pease in slow cooker
Add herbs and Lea and Perrins. Stir.
Place lamb on top of the mixture.
Cook on low setting for 5-7 hours

There was enough for two servings plus a hearty lunch of soup made from remaining liquid, tomatoes and chick peas, with fresh wholemeal bread and goats butter.