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Ingredients
- 1tbs vegetable oil
- 400g diced stewing lamb
- 150ml white wine
- 1 onion, diced
- 2 garlic cloves, crushed
- 1tbs capers
- 50g sun-dried tomatoes
- 1tbs dried chilli flakes
- 500ml chicken stock
- 1tbs soy sauce
- 1 tin chopped tomatoes
- 1tbs tomato puree
- Handful of fresh mint, leaves and stalks
- 300g pappardelle pasta
- Sea salt
- Lemon juice
- Parmesan cheese, grated
- Preheat the slow cooker to high. Heat a large frying pan and add the oil. Add the lamb and fry until browned, then remove and place in the slow cooker. Put the same pan back on the heat and add the white wine. Reduce by half, then add the wine to the slow cooker.
- Then to the slow cooker add the diced onion, crushed garlic, capers, sun-dried tomatoes, chilli flakes, chicken stock, soy sauce, chopped tomatoes, tomato purée and a handful of mint with stalks on and stir well. Place the lid on and cook on high for three hours until the lamb meat is just soft.
- After three hours, add the pasta to the slow cooker and cook for another 30 minutes until the pasta is cooked.
- Finish with some sea salt and lemon juice and garnish with some grated Parmesan and mint leaves.
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