Slow Cooker Spanish Lamb Stew

 

Ola! This is one of the nicest lamb stews I've ever made, perfect for a cold day, and yes it has a taste of Spain, I served it with Spanish style salted baked pots that I'd not made before and were also great. 

Method, heat olive oil in a pan, mix the lamb with lots of flour (seasoned) and fry till caramalised, remove and then fry an onion till translucent, add sliced peppers, sliced carrots, four garlic cloves whole but crushed, stir and fry for a few minutes. Deglaze with a glass of white wine, add a mug of chicken stock add back in the meat, a tbl spoon of paprika, a teaspoon of turmeric, a bay leaf, some thyme, season oh and add some cherry tomatoes. 

Switch the slow cooker on and let it gently cook away.

Okay the potatoes, put half an inch of water in a try, put the spuds in and the heavily salt and then drizzle olive oil over them, add some garlic cloves and lots of pepper. Bake until done.