1 lb boneless lamb|
2 Tbsp oil
2 turnips, medium, peeled and cut into 1/2 inch pieces
3 carrots, medium, cut into 1/2 inch pieces
2 potatoes, medium, peeled and cut into 1/2 inch pieces
2 onions, medium, cut into wedges
1/4 cup quick-cooking tapioca
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme leaves
3 cups beef broth
Cut lamb into 1 inch pieces. In a large skillet, brown lamb, half at
a time, in hot oil. Drain well.
Meanwhile in crockpot, combine turnips, carrots, potatoes, onions,
tapioca, salt, pepper and thyme. Stir in browned lamb and beef broth.
Cover cook on low for 10 to 12 hours or on high for 5 to 6 hours.
From New Crockery Cooker Cookbook
Copyright © 1999 Joan Schraith Cole.
Updated February 1, 1999
Graphics from Ann-S-Thesia CD