slow cooked lamb with peppers
using a 2 portion slow cooker

serves 2-3

350-400g/12-14oz lean diced lamb
2 tsp dried mixed herbs
1-2 tsp paprika
2 tbsp olive oil
Salt and freshly ground black pepper
50g/2oz pearl barley
1 medium onion, finely chopped
1-2 cloves garlic, crushed
1 medium carrot, sliced
2 small red peppers, cut into 2cm/ ¾ in dice
2 small yellow peppers, cut into 2cm/ ¾ in dice
350-400ml/12-14 fl oz hot vegetable stock
2 tbsp crème fraîche

Toss the lamb in the herbs and paprika. Heat the oil in a frying pan and brown the lamb all over, then transfer it to the slow cooker. Add the pearl barley and season well. Cook the onion, garlic and carrot in the remaining pan juices until the onion is soft, then add the peppers. Pile the vegetables over the lamb and barley, then pour in the hot stock and cover with the lid. Cook on AUTO for 6 hours, or on High for 4 hours- Add the crème fraîche, season to taste and serve.

Cook's Tip: Stir a large handful of baby spinach leaves into the casserole at the end of cooking.