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 PERSIAN-STYLE LAMB STEW RECIPE
Slow cooker Persian-style lamb stew is really simple to make. It really does taste as good as it looks with tender lamb sprinkled with pomegranate and coriander
Provided by GoodtoKnow
Categories Dinner
Time 6h30m
Yield Serves: 6
Number Of Ingredients 9
Steps:
- Put the lamb stew ingredients into a slow cooker with 100ml water and season. Cook on low for 6 hrs.
- Alternatively, put the ingredients into a tagine or casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 4-6 hrs.
- Assemble the salad and add a squeeze of lemon juice. Serve the lamb stew with the salad.
Nutrition Facts : @context https, Calories 319 Kcal, Fat 20 g, SaturatedFat 6 g
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.
CROCK POT LAMB STEW
My DH's favorite, we have it every year for Christmas dinner. I don't follow the recipe all the time w/this, always adding more of every thing, including peas sometimes and have also added some red wine instead of all water.
Provided by lets.eat
Categories Stew
Time 10h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a resealable bag, mix together the flour, seasoned salt and seasoned pepper. Add lamb and shake to coat.
- In a large skillet add olive oil and brown the lamb cubes. Remove and place in crock pot.
- In a medium bowl, whisk together the water, gravy mix, marjoram and garlic.
- Add the vegetables and gravy liquid to crock pot and mix well.
- Cover and cook on low 8-10 hours.
Nutrition Facts : Calories 948, Fat 64.2, SaturatedFat 23.9, Cholesterol 163.7, Sodium 815.6, Carbohydrate 47.4, Fiber 6.9, Sugar 8, Protein 44.5
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
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.
CROCK POT BEER & LAMB STEW (IRISH STEW)
This is a nice and simple recipe if you would like a great cheap dinner. It can be either a soup or stew depending on if you add flour and cornstarch, but as you will see in the directions you can choose to make either. Both ways taste great!
Provided by Tibz07
Categories Lamb/Sheep
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If your Lamb Shoulder has bone, then cut the meat from the bone and chop into 1 inch cubes. Season with Salt and Pepper, then dredge with flour & add to crock pot.
- Chop Onion into large pieces, and Celery & Carrots into manageable sizes and add to the crock pot on top the lamb.
- Mix the beer and chicken stock together with the Garlic powder, Onion Powder, Rosemary, and Vinegar (if you choose to use it) then pour into crock pot over everything.
- Chop Potatoes into bite size pieces and place in crock pot and place the lid on.
- Cook on Low for 7 hours.
- After 7 hours remove some liquid and mix with cornstarch until all mixed well, then combine with the contents of the crock pot, then continue cooking on low for 1 hour.
- (for an additional flavor boost after it's done cooking go ahead and mix in some seasoned salt.).
Nutrition Facts : Calories 724.4, Fat 33.9, SaturatedFat 14.4, Cholesterol 111.2, Sodium 233.6, Carbohydrate 66.1, Fiber 5.5, Sugar 5, Protein 33.8
CROCK POT LAMB STEW WITH BARLEY
This is based on a recipe from BH&G's Biggest Book of Slow Cooker Recipes. This is a nice, hearty lamb stew. I serve with bread (homemade, of course!) and a salad.
Provided by mersaydees
Categories Stew
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
- In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
- Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.
Nutrition Facts : Calories 410.2, Fat 15.6, SaturatedFat 4.4, Cholesterol 122.4, Sodium 456.4, Carbohydrate 24.2, Fiber 5.1, Sugar 5.6, Protein 43.3
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