Ingredients
- Servings: 3
- 7/8 kg lean lamb, cut into cubes
- 1 1/4 cups bottled salsa verde
- 3 bay leaves
- 2 tablespoons lipton onion soup mix
- 1 cup chicken bouillon or 1 cup broth
- 3 garlic cloves (optional)
- 1/2 cup flour
Recipe
- 1 liberally and generously dredge lamb with flour.
- 2 pour everything in slow cooker.
- 3 cook on high for 5 hours.
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