Serves: 6
Total Calories: 557
Cut the lamb into 1 inch cubes. Heat oil and butter in a large skillet and saute lamb and onions until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add salt and pepper, marjoram, beef stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.
This Lamb and Tomato Casserole recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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