SLOW-COOKER PERSIAN LAMB STEW
Lamb shoulder is a very forgiving cut that's ideal for braising in a slow cooker. Here, it's amped up with Middle Eastern ingredients including dried lime and saffron. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker.
- Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron.
- Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.
SLOW COOKER LAMB STEW
Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews
Time 7h30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
- Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
- Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
CROCK POT PERSIAN LAMB STEW
Persian lamb stew sends wonderful flavors your way - not spicy - just a nice blend of flavors. A meal in one pot. Serve with a salad on the side and crusty rolls to scoop up the last of the sauce. I was very pressed for time today to make this recipe so I just put everything in the crock pot with out browning anything and it turned out heavenly - 1/2 hour on high then 4 hours on low. I used 4 shoulder steaks bone in. I did cut off any fat. Also I threw in a carrot. I love this recipe.
Provided by Bergy
Categories Stew
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Season the lamb with about half of the salt & pepper.
- In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crock pot.
- Sauté the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.
- Add tomatoes and simmer, smashing the tomatoes as you stir.
- Pour approx half of the tomatoes over the lamb in the crock pot.
- Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
- Add a layer of green beans, then the eggplant and zucchini.
- Season each layer lightly with salt & pepper to your taste.
- Pour remaining tomatoes on top.
- Add bay leaves.
- Cover and cook on high for 4 hours or until the lamb is tender.
- Remove bay leaves & serve.
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