Diced Lamb Slow Cooker Food

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SLOW COOKER MOROCCAN LAMB STEW



Slow cooker Moroccan lamb stew image

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

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

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

SLOW COOKED CROCK POT ROMAN LAMB



Slow Cooked Crock Pot Roman Lamb image

An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left!

Provided by French Tart

Categories     Stew

Time 9h

Yield 10-14 serving(s)

Number Of Ingredients 12

2 leg of lamb
4 -6 ounces butter
4 -6 tablespoons olive oil
1 whole bulb of garlic, peeled
1 (5 ounce) can anchovies
1 bunch fresh rosemary
salt
fresh ground black pepper
3 -4 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 cup water
6 lambs kidneys, soaked in milk

Steps:

  • Bone and dice the legs of lamb into apple size chunks.
  • Drain & chop the lamb's kidneys if using into small dice.
  • Heat up small quantities of olive oil and butter together & brown the lamb pieces over a very high heat until nutty brown and completely sealed. DO NOT overcrowd the pan - take your time!
  • Place the lamb into a crock pot as you brown them.
  • If using the kidneys, brown them quickly over a high heat too & add to the lamb.
  • In a food mixer, mix together the following: anchovies, rosemary leaves - not the branches, the peeled cloves garlic, salt & pepper, balsamic & red wine vinegars & cup of water. Blitz until thoroughly blended & smooth.
  • Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
  • Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
  • Cook on automatic for up to maximum time - 8-12 hours OR on high for 4 hours & then low for up to 6 hours. The meat will be meltingly tender & have made a thinner sauce/gravy.
  • This can be kept warm for up to 2 hours too - and it freezes beautifully!
  • Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
  • Can also be eaten Summer style with fresh crusty bread or pasta and salad.

Nutrition Facts : Calories 168, Fat 16, SaturatedFat 6.9, Cholesterol 36.5, Sodium 607.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.8, Protein 4.4

LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES



Lamb Stew With Tomatoes, Chickpeas and Spices image

North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end.

Provided by huskiebear

Categories     Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

3 lbs lamb shoulder, trimmed and cut into 1 . 5 in cubes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped coarsely (about 2 cups)
4 garlic cloves, minced
3 tablespoons flour
1 1/2 cups low sodium chicken broth or 1 1/2 cups homemade chicken stock
1 1/2 cups canned tomatoes with juice
2 bay leaves
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
15 ounces chickpeas, drained and rinsed
1/4 cup fresh parsley, minced or 1/4 cup fresh cilantro

Steps:

  • Heat oven to 250.
  • Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
  • Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
  • Stir in flour and cook until lightly colored (1-2 min).
  • Add stock and deglaze pan.
  • Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
  • Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
  • Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
  • Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
  • Stir in parsley, discard bay leaves and adjust seasoning just before serving.

Nutrition Facts : Calories 606.5, Fat 42.8, SaturatedFat 16.6, Cholesterol 122.6, Sodium 821.5, Carbohydrate 22, Fiber 4, Sugar 3.1, Protein 33

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