Relax and let the enticing flavour of this slow cooked shepherd's stew transport your to Southern Spain!
|Ingredient||Description||1 Unit||4 Units||10 Units|
|Carrots||Peeled and Sliced Thickly||300g||1.2kg||3kg|
|Brown Onions||Thick Wedges||200g||800g||2kg|
|Red Capsicum||10mm Thick Strips||200g||800g||2kg|
|Green Capsicum||10mm Thick Strips||200g||800g||2kg|
|Flat Leaf Parsley||Chopped||20g||80g||200g|
BUTCHER - PREPARATION/METHOD
1. Cut shoulder chops in half. Combine with all remaining ingredients and mix well.
Display in large bowl.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Place lamb mixture into bowl of large slow cooker.
2. Add 1 cup of red wine or beef stock.
3. Cook on low heat setting for 7-8 hours or until meat is falling from the bones.
Served with mashed potatoes and sprinkling of chopped parsley.