• 900g lean lamb fillets or leg steaks, all visible fat removed
  • 200g baby carrots, peeled and halved
  • 2 onions, peeled and chopped
  • 2 celery sticks, roughly chopped
  • 400g can chopped tomatoes
  • 4 baby courgettes, halved lengthways and quartered
  • 2 garlic cloves, peeled and crushed
  • 2 cinnamon sticks
  • 2 bay leaves
  • 4 cloves
  • 200ml lamb stock
  • 2 tsp dried mixed herbs
  • Chopped fresh flat leaf parsley, to garnish


  • Place all the ingredients into the slow cooker pot, season and stir.
  • Cover and cook for 6-8 hours on the medium setting, or until the meat is tender.
  • Remove the cinnamon sticks and bay leaves and serve garnished with chopped parsley.