Abruzzi Lamb

Based on a recipe from Slow Cooker Easy by Sara Lewis

Serves 4-5 1 tbsp olive oil 750g lean lamb, leg or chump steaks, cubed 75g pancetta or bacon, diced 1 large onion 2 garlic cloves, finely chopped 2 tbsp plain flour 300ml lamb or chicken stock 1 tbsp tomato puree 2 tsp light muscovado sugar 2-3 sprigs rosemary 250g cherry tomatoes Salt and pepper

Preheat the slow cooker. Heat the oil in a frying pan and add lamb. And fry over high heat until browned. Remove lamb. Add the pancetta/bacon, onion to the pan and fry for 5 minutes until lightly brown. Add garlic and cook for 2 minutes. Stir in the flour and mix in stock. Add tomato puree, sugar, rosemary, salt and pepper and bring to the boil stirring. Add the meat with juices to the slow cooker. Pour over the hot onion mixture and add the whole tomatoes. Cover with lid and cook for 8-10 hours on low heat. Serve with the pasta and salad.