ingredients
serves 6
1 1/2 pound lean stewing lamb
2 - 3 tablespoons salad oil
1 onion, peeled and sliced
1/4 cup flour
salt and pepper
4 pint chicken stock
1/2 pint dry cider
1/2 pound fresh or canned plums or greengages
method
1. Preheat oven to very moderate, 170°C (325°F).
2. Trim meat and cut into small pieces.
3. Heat oil in a flameproof casserole and fry onion gently for 2 - 3 minutes, or until lightly browned. Remove onion with a draining spoon and keep on one side.
4. Toss meat in flour seasoned with salt and pepper until coated all over.
5. Add meat to oil remaining in the casserole and stir over gentle heat until browned all over. Sprinkle in any remaining flour and stir over gentle heat for 1 minute.
Slow Cooker Method
1. Proceed as stages 2 - 6 above, inclusive, but using a saucepan.
2. Return to heat, add prepared onion and bring to the boil, stirring.
3. Transfer to a preheated slow cooker. Cook on High for 30 minutes and on Low for 5 hours. Add washed, halved and stoned plums or greengages and continue cooking 1 - 2 hours. Stir in grated carrot just before serving.
6. Remove casserole from heat and gradually stir in stock, together with the cider.
7. Return to heat, add prepared onion and bring to the boil, stirring. Cover closely with lid or foil and cook in centre of oven for about 1 1/2 hours.
8. Add washed, halved and stoned plums or greengages and return to oven for a further 20-30 minutes, or until fruit is tender.
9. Stir in grated carrot just before serving.
