By Hannah Fenlon
You will need:
2 lamb chops
2 large potatoes
1 medium onion
1 carrot
Salt & pepper to season
How to make:
Cut the meat into neat pieces, removing any fat.
Peel the onion and dice, do the same with the carrots.
Peel the potatoes. If large cut in half, if small leave whole.
Cook the lamb in a frying pan until browned, then place in either a large saucepan or slow cooker.
Put the vegetables in the saucepan/ slow cooker and fill with water.
Cook on medium-low heat if in a saucepan or high heat in the slow cooker for two or more hours. The longer it is left, the more tender the meat will be.
Optional steps: You can add powdered vegetable or potato soup into the water to thicken it up and add more flavour. You can also make dumplings and put these on 15 minutes before you serve.
