Lamb Tomato Casserole

Lamb Tomato Casserole Recipe:

LAMB & TOMATO CASSEROLE

2 lb      shoulder lamb               
2 oz      butter                     
1 oz      plain flour                  
1 tsp    marjoram                  
8 oz can tomatoes
1         large onion
2 tblsp   oil
1/4 pint beef stock
salt and pepper

Cut the lamb into 1 inch cubes and chop the onions.
Cook in the butter and oil until the onions are soft
and golden and the lamb is lightly browned. Stir in
the flour and cook for 2 minutes. Add seasoning,
marjoram, stock and tomatoes with their juice. Bring
to the boil, stirring well. Pour into crockpot, cover
and cook on HIGH for 30 minutes, then on LOW for 6-7
hours.

Contributed by Doreen Randal
Source: Crockpot Cooking from Barbara Blitz