Nothing beats a slow cooked lamb that simply falls off the bone. This dish is perfect for a dinner or a Sunday lunch where you want to fill up your guests with a delicious yet effort-less meal.
1.5 kg Stewing Lamb
1 Large onion (roughly chopped)
4 sprigs of fresh origanum OR 2 teaspoons of dried origanum
3 sprigs of fresh Thyme OR 2 Teaspoons dried thyme
2 teaspoons dried Chillie flakes
2 Cups of crushed tomatoes (you can blend them or buy them already crushed)
6 Tablespoons of thick cream
1 Cup water
2 sprigs of rosemary OR 1 tablespoon of dried rosemary
3 sprigs of fresh parlsey OR 1 tablespoon of dried parsley
100g Chopped Spinach
100g Sliced cabbage
3 Tablespoons tomato paste
Pre-heat the oven to 180 Degrees Celcius. Arrange the lamb on a baking tray and sprinkle with some salt, pepper, dried chillies and some fresh origanum and thyme. Place in the oven and roast for 45 Minutes.
Remove from the oven and place in a slow cooker or large pot. Add the cream, crushed tomatoes, parsley, rosemary, water, salt and pepper. Cook for 3 hours on high in a slow cooker OR in a normal pot over low heat. After 2 hours: Add the spinach, tomato paste and cabbage and continue cooking till the three hours is up.
Serve with some crusty bread or roast vegetables.