Put the peas in the fridge before you leave for the day, so they will be thawed when you're ready to eat, and will heat in minutes.
Prep Time: 25 minutes
Cook Time: 10 hours
Ingredients:
- 2 lb. boneless lean lamb
- 2 tsp. salt
- 1/4 tsp. pepper
- 2 carrots, cut into 1" chunks
- 2 onions, sliced
- 4 potatoes, peeled and quartered
- 1/4 cup quick cooking tapioca
- 3 cups water
- 1 bay leaf
- 10 oz. pkg. frozen peas, thawed
Preparation:
Cut lamb into 1-1/2" cubes and season with salt and pepper. Place vegetables, except peas, in bottom of 4-6 quart crockpot. Sprinkle with tapioca and place lamb on top. Pour water over all; add bay leaf. Cover and cook on low for 10-12 hours. Add peas last 30 minutes of cooking. 8-10 servings
