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Slow Cooker Lamb Stew

This is a hearty dish that holds up well in a slow cooker. Adapted from Nicki’s Indian Lamb Stew recipe (Paleo Slow Cooking cookbook).

Ingredients:
1 tablespoon coconut oil or ghee
4 lbs boneless leg of lamb
1/2 oz dried mushroom medley or your favorite dried mushrooms
2 cinnamon sticks
1 medium yellow onion, chopped
4 large carrots, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
2 tablespoons fresh ginger
4 garlic cloves, minced

Cut the lamb into stew-sized chunks, trimming excess fat. Grind dried mushrooms (I use a mason jar and immersion blender) into a rough powder and use your hands to coat the lamb with the mushroom powder.

Mushroom coated lamb
Mushroom coated lamb

With a paper towel, lightly coat the inside of your slow cooker with the coconut oil or ghee. Place the cinnamon sticks on the bottom of the slow cooker. Add the lamb. Chop the carrots and onions and add on top of the lamb. Mince the garlic and ginger and place on top of the vegetables, then add the remaining spices.

Everything in the Slow Cooker
Everything in the Slow Cooker

Cover and cook on low for 8 hours or high for 4 hours.

Ladled over Cauliflower Rice – Yum!
Ladled over Cauliflower Rice – Yum!

This is great served over Cauliflower Rice! And it tastes even better the next day.