DIRECTIONS
- Preheat frying pan at setting 7.
- Heat the cooking oil and brown the meat.
- Skim off the excess fat as it accumulates.
- Combine the tomato soup, water and salt and pour over the meat.
- Add the onions.
- Reduce the heat to setting 2.
- Cover and cook for 1 hour or until the meat is tender.
- Add peas just before serving and reheat.
- Serve hot from the frying pan.
INGREDIENTS
- 750g lamb shoulder cut in 2.5cm pieces
- 300ml water
- 5ml salt
- 30ml cooking oil
- 8 to 10 small whole onions
- 1 x 300ml can condensed tomato soup
- 300ml canned peas
Make it perfect
