Ingredients

• 700g/1lb 9oz lamb neck fillet, cut into roughly 4cm/1½in chunks

• 1 tbsp sunflower oil

• 1 large onion, thinly sliced

• 25g/1oz plain flour

• 400ml/14fl oz hot lamb stock, made with 1 lamb stock cube

• 2 tbsp tomato purée

• 2 tbsp Worcestershire sauce

• ½ tsp dried thyme or 3–4 fresh thyme sprigs

• 1 tsp dried mint

• 3–4 large carrots (around 500g/1lb 2oz carrots), peeled and cut into 1cm diagonal slices

• 500g/1lb 2oz new potatoes, halved or quartered if large (aim for 3–4cm/1¼in–1½in pieces)

• 150g/5½oz frozen peas

• salt and freshly ground black pepper

Method

1. Season the lamb on all sides with salt and lots of black pepper. Heat the oil in a large non-stick frying pan and fry the lamb for 3–4 minutes over a high heat until nicely browned, turning regularly. Depending on the size of your pan, you may need to brown the lamb in a couple of batches.

2. Transfer to a slow cooker pot using tongs, leaving the fat in the pan.

3. Return the pan to the heat and add the onion. Fry over a high heat for 2–3 minutes or until beginning to soften and brown, stirring regularly. Tip the onion into the pot with the lamb, sprinkle over the flour and toss well together.

4. Pour the stock over the lamb and onion. Add the tomato purée, Worcestershire sauce and herbs and stir well. Finally, stir in the carrots and potatoes.

5. Cover with a lid and cook on high for 4½–5½ hours or on low for 6–8 hours, or until the vegetables are tender.

6. Remove the lid and stir in the peas, then cover and cook for a further 5 minutes or until the peas are hot. Serve.