Slow Cook Spiced Indian Lamb Stew

Serving Size: 4

The California Lamb Producers have the perfect solution for the “holiday hustle.” Just toss the ingredients in your slow cooker in the morning and a piping hot, palate-pleasing meal will be waiting for your family at day’s end.

Preparation

Heat oil in a large shallow pot over medium-high heat. Add lamb and onion and cook for 5 minutes to brown, stirring occasionally. Add garlic, then stir in flour and cook for 1 minute more. Stir in broth, spices, beans, and tomatoes and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Add bell pepper and simmer for 20 minutes more. Stir in parsley. Spoon into shallow bowls and top with any desired garnishes. Makes 4 servings.

Slow Cooker Preparation

Prep time: 15 minutes
Cook time: 7 to 7.5 hours

Heat oil in a large shallow pot over medium-high heat. Add lamb and onion and cook for 5 minutes to brown, stirring occasionally. Add garlic, then stir in flour and cook for 1 minute more. Slowly stir in 1 cup broth. Transfer to a slow cooker and add remaining ingredients except for bell pepper, parsley, and garnishes. Cook on HIGH for 3 1/2 hours or on LOW for 7 hours. Stir in bell pepper and parsley and replace cover. Cook for 1/2 hour more on HIGH, or 1 hour more on LOW.

Stove top Preparation

Prep time: 15 minutes
Cook time: 2.5 hours

Heat oil in a large shallow pot over medium-high heat. Add lamb and onion and cook for 5 minutes to brown, stirring occasionally. Add garlic, then stir in 2 tablespoons flour and cook for 1 minute more. Please note – this is less flour than the slow cooker recipe. Stir in 2 cups broth, spices, beans, and tomatoes and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Add bell pepper and simmer for 20 minutes more. Stir in parsley. Spoon into shallow bowls and top with any desired garnishes.

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 pound 1-inch cubes California Lamb shoulder or leg
  • 1 medium onion, very coarsely chopped
  • 4 cloves garlic, minced
  • 1/4 cup flour (slow cooker recipe)
    OR 2 tablespoons flour (stove top recipe)
  • 1 cups beef broth
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 - 16-oz. can garbanzo beans, rinsed and drained
  • 1 - 14.5-oz. can fire roasted diced tomatoes
  • 1 medium red bell pepper, cut into 1/2-inch cubes
  • 3 tablespoons chopped fresh parsley
  • plain yogurt, lime wedges and additional chopped parsley (optional garnish)

Category
Entrees, Soups
Tags
california lamb, indian, stew