Serve 4-6
This is a very filling dish; you might not eat as much as
you think you would!
Thick and rich this is a beautiful dish for winter.
Ingredients
1kg lamb forequarter pieces, you can use forequarter chop or
other meat like chicken pieces, chuck or gravy beef etc…..suitable for the slow
cooker
1 (400g) can, drained and rinsed borlotti beans, you can use
chickpeas, kidney bean cannellini beans etc..
3 carrots peeled and cut in half
Honey bbq sauce
In your slow cooker or a bowl add 2x 140g tubs of tomato
paste
Add ¾ cup apple cider/white wine vinegar or similar
2 tbsp molasses
¼ cup of honey
1 tbsp onion powder
1 tsp garlic powder
Mix altogether; make sure there
are no lumps of powder. Add your lamb and carrots and scoop the sauce over the
lamb. Put on low for the day 8-10 hours. Put the beans in 30 mins- 2hours
before you want to eat. If you are in a hurry just put the beans in a bowl and
heat them by pouring boiling water over them and leave them for 2 minutes. Then
I usually just pick out the bones and break up the lamb meat. Serve with
steamed green beans and broccoli.
