Lamb and potato stew with spinach
Ingredients Method Place potato, onion, carrot, garlic and lamb in a 4.5-litre (18-cup) slow cooker, stir in stock, puree and thyme.
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Ingredients
- 3 medium_piece potatoes (600g), unpeeled, cut into thick wedges
- 2 large_piece brown onions (400g), sliced thickly
- 2 large_piece carrots (360g), sliced thickly
- 4 cloves garlic, sliced thinly
- 1.2 kilograms (2½ pounds) boned lamb leg, chopped coarsely
- 1 1/2 cup (375ml) chicken stock
- 1 2/3 cup (410g) canned tomato puree
- 4 sprigs fresh thyme
- 60 grams (2 ounces) baby spinach leaves
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