SLOW COOKER LAMB STEW
Slow Cooker Lamb Stew with tender fall apart lamb chunks and hearty vegetables have a rustic flavourful based gravy. This Lamb Stew is definitely going to keep you warm in the winter.
Provided by Subhasmita
Categories Soup
Time 4h10m
Number Of Ingredients 17
Steps:
- Pat dry Lamb Chunks to remove any extra water. Season with salt and pepper. Sprinkle flour and toss well lamb pieces are well coated.
- Heat 2 tbsp oil in a heavy bottom pan. Add Lamb chunks. Brown lamb chunks in two batches, without crowding the pan.
- Keep aside the browned lamb pieces aside, covered so that they don't get dry.
- To the same pan add chopped onion and garlic. Saute until onion has softened and no more raw smell.
- Deglaze the roasting pan with 1/3 cup of wine. Scrap any brown bits stuck at the bottom.
- Once the wine has reduced, add 1/2 cup of stock(out of total of 3 cups) to the pan and mix.
- Add browned lamb chunks, sauteed onion and garlic, rest of the ingredients, remaining stock to the slow cooker.
- Check the seasoning. Slow cook on low for 8 hours or on medium for 4 hours.
- Towards the end of the cooking before 30 minutes, add green peas.
- Serve with crusty bread.
Nutrition Facts : ServingSize 100 g, Calories 296 kcal, Carbohydrate 11 g, Protein 17 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 547 mg, Fiber 2 g, Sugar 3 g
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 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 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 RUSTIC LAMB STEW
Make and share this Crock Pot Rustic Lamb Stew recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb with 1/2 t salt and the pepper.
- Coat with flour.
- Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
- Brown lamb a few pieces at a time in the hot oil.
- Remove to crock pot with slotted spoon.
- Reduce heat to medium.
- Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
- Stir in the water scraping up browned bits on bottom of pot.
- Transfer onion mixture to the crock pot; add carrots and potatoes.
- Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
- Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
SLOW COOKER LAMB STEW
This is a spicy sweet stew made easy in a crock pot. Cook on high for 5 hours for a quicker meal. Recipe from January 30, 2007 Woman's World.
Provided by KelBel
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In 4 quart crock pot, layer potatoes, onion, and raisins.
- In a bowl, combine cumin, salt, and cayenne. Add lamb and toss to coat.
- Place lamb on top of potatoes. Add tomatoes with juice.
- Cover and cook for 8-10 hours on low.
- Stir in chickpeas during the last 5 minutes of cooking.
- Serve sprinkled with cilantro.
Nutrition Facts : Calories 486.4, Fat 11.1, SaturatedFat 3.7, Cholesterol 122.4, Sodium 703.5, Carbohydrate 51.8, Fiber 8.1, Sugar 12.9, Protein 44.5
SLOW COOKER LAMB STEW WITH BUTTERNUT SQUASH AND MARSALA WINE
This is a winter favorite in our family. Beef bone broth, Marsala wine, fresh thyme, and rosemary blend with the ingredients to create a really great tasting lamb stew. Serve with your favorite crusty bread.
Provided by Dan Toomey
Categories Lamb Stew
Time 6h40m
Yield 6
Number Of Ingredients 16
Steps:
- Season lamb with 1/2 teaspoon salt and pepper.
- Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
- Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
- Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
- Remove herbs before serving.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 27.6 g, Cholesterol 39.2 mg, Fat 5 g, Fiber 5.9 g, Protein 15.6 g, SaturatedFat 2.1 g, Sodium 543.1 mg, Sugar 7.9 g
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