Slow cooked lamb hotpot

This is another great slow cooker recipe that we discovered during our recent holiday onboard Naughty-Cal. Ideal after a chilly and wet day of boating to warm you through and help to get you toasty warm again.

For this simple recipe you will need:·        

• 2lb Lamb cubed. (We used neck   fillet)
•     1 red onion finely chopped
•      Carrot chopped into 1cm pieces/cubes
•     Small closed cup mushrooms
•      2 beef Oxo
•      2 gloves crushed garlic
•      Mixed herbs
•      Potatoes cut into 0.5cm thick slices

Preparing the dish could not be simpler. Add the lamb, onion, carrot, mushrooms and garlic to the slow cooker. Sprinkle the Oxo cubes over the lamb and vegetable mix. Layer the potatoes on top of the lamb and vegetables to create a lid and then pour boiling water over the top so that it just covers the potato layer finally sprinkling with mixed herbs. Turn the slow cooker on high power for one hour and then turn it down to low power and leave to simmer away for the day whilst you go about your daily business.

After about 9 hours the Lamb Hotpot will be ready to serve. We served this dish simply with warm crusty bread and pancakes.