Scottish Lamb Stew

A hearty meal to ensure you warm up on a bitterly cold evening.

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Traditionally, this fabuliciouz stew was made with pearl barley, but in the interests of making it Gluten Free, I’ve opted to use split green peas instead. The result was my fam-bam demanding I make this all through the chilly winter.

So, the night before you want to make this stew, empty an entire 500g packet of green split peas into a bowl, cover with water & leave soak on the bench overnight. Don’t bother putting them in the fridge because they need to be able to draw the water in & expand.

Next morning, simply dump those peas into a colander, give them a rinse & wash them really well. Set aside to drain while you get on with it.

Grab out your slow cooker & into the pot you want to bung a healthy amount of roughly peeled & chopped veggies. I use about half a dozen or so potatoes, a couple of carrots & 1/4 of a cabbage. You may like to add in an onion too, but hubby didn’t like that so I don’t use it anymore.

Next into the pot goes those split peas along with 1 & 1/2 litres of chicken stock. Whack some lamb on top (I’ve used lamb chops & then removed the bones before serving but shanks are awesome in this as well or you could just go the diced meat if you don’t want to deal with fishing for bones – whatever floats your boat!) and that is that!

Give it all a jolly good stir to mix up & pop the lid on the slow cooker. Set the dial to low for 8 hours.

Tanz Tip – if you don’t have a slow cooker, most of the time you can just do the recipe in a casserole dish in a 180c for 3 or 4 hours.

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