Sent in by Phil Witts. Phil often cooks this beauty up and is a family favourite. We love it because its quick and easy to prepare and a great budget beater as well.
1 tsp oil
2 lamb chops
2 tbsp plain flour
salt and pepper to taste
1 onion, sliced
4 potatoes, small and halved
2 carrots, small and diced
1 beef stock cube stirred in 2 cups water
1 tbsp parsley, chopped
- Place chops, flour and seasoning intoplastic bag and mix well.
- In large inner pot, heat oil and add onion, carrot and potatoes in layers.
- Add chops to pot, placing them flat on top of vegetables.
- In mixing bowl, blend remaining bag flour with water and stock and half the parsley.
- Add mix to pot, pouring over chops.
- Bring pot to a slow boil, lid on and simmer for 25 minutes.
- Transfer pot to Ecopot, with lid on.
- Cooking time 3 hours.
HINT … 10 minutes prior to serving add remaining parsley.
