Double Fried Chicken Thighs Recipe

Easy Crock Pot Irish Stew Recipe 

• 1/2 cup (125 ml) plain flour
• 1 pinch salt and freshly ground black pepper
• 2 1/2 pounds (1.44 kg) lamb forequarter chops, halved
• 3 tablespoons (45 ml) vegetable oil
• 3 yellow onions, peeled and sliced
• 3 large carrots peeled and sliced
• 1 swede peeled and diced
• 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) dried thyme
• 3 tablespoons tomato paste
• 3 cups (750 ml) beef stock 
• 2 pounds (960 g) potato, peeled and sliced
• 1/3 cup chopped fresh parsley

1. In a plastic bag, combine plain flour, salt, and black pepper. Stir well. Add lamb chops, then shake well.
2. In a frying pan, heat vegetable oil over medium heat. Add seasoned lamb and sear on both sides.
3. Place chops on the bottom of greased a slow cooker.Top with potatoes, carrots, swede, and thyme.
4. In the same frying pan, cook onions, stirring occasionally, for 3 minutes. Add the tomato paste and cook, stirring, for further 2 minutes. Pour in the stock to the pan and bring to the boil. Pour the tomato mixture into the slow cooker.
5.  Cover the slow cooker and cook on high-heat setting for 4 hours or low for 8 hours.
6.  Turn off the crock pot and open the lid. Using tongs, remove cooked lamb chops from the cooker and transfer to a cutting board. Carefully remove bones. 
7. Transfer deboned meat to serving plates. Pour vegetable-tomato mixture over the meat. Serve hot.