Lamb Stew in the Crockpot

4or 5 neck joints of lamb

1-2Tbsp coconut oil

4 medium potatoes, peeled and cut into one inch cubes

1onion, chopped

1-2cups baby carrots

5 cloves garlic, chopped

1/2 cup red wine or brandy

1/2 cup water

2 Tbsp. tomato paste

1/2 tsp. thyme

2 tsp. dried rosemary

1/2 tsp. cayenne pepper or to taste

Salt, Black Pepper to taste

1. Brown lamb in coconut oil then transfer them to the bottom of your crockpot set on high.

2. Cook onions, potatoes and carrots in the same pan until onions are translucent. 

3. Add garlic and cook until onions begin to have a slightly golden color. Add the thyme, cayeene pepper and rosemary.

4. Transfer all the vegatables to the crockpot.

5. Add the wine or brandy and water to the pan and deglaze it. Stir loose all the brown flecks left from the meat and veggies and bring to a boil.

6. Add the tomato paste and stir. Pour all the liquid into the crockpot.

7. Cook on high for 4 hours, until potatoes are done.

Serve with crusty french bread and a salad.

Or could be served with rice or couscous.