Lamb isn’t exactly a fixture in North American kitchens, but in other parts of the world lamb, mutton, and even goat are commonly-used meats. Lamb may be fattier and more strongly flavored than you are used to, and it can be difficult to find and expensive to purchase. Those are the disclaimers.
Now for the raves. Once you’ve developed an appreciation for lamb, you’ll always be on the lookout for ways to prepare it. The possibilities are endless: tiny lamb chops on the grill, roasted rack of lamb, lamb kabobs, and of course, lamb stew. Here is a hearty stew that simmers in your slow cooker all day. The gravy is thick and richly flavored, and the chunks of lamb are tender.
Dig in, and imagine yourself in distant and exotic lands. Perhaps you could follow the meal with a showing of Lawrence of Arabia.
Fix-It and Forget-It Cookbook, Revised and Updated, page 224
Makes 6 servings
Prep Time: 20-30 minutes
Cooking Time: 8 ¼ – 10 ¼ hours
Ideal slow-cooker size: 6-qt.
1 ½ – 2 lbs. lamb, cut into 1- to 2-inch cubes
1 Tbsp. oil
2 medium onions, chopped
4 cups beef broth
3 – 4 medium potatoes, peeled and thinly sliced
½ – 1 tsp. salt, according to your taste preferences
¼ tsp. pepper
¼ tsp. celery seed
¼ tsp. marjoram
¼ tsp. thyme
10-oz. pkg. frozen peas
6 Tbsp. flour
½ cup cold water
1. Brown lamb cubes in skillet in oil over medium-high heat. Do in two batches so that cubes brown and don’t just steam.
2. Transfer browned meat to slow cooker.
3. Add remaining ingredients except peas, flour, and water.
4. Cover. Cook on Low 8-10 hours, or just until meat is tender.
5. Stir in peas. In a small bowl, dissolve flour in water. When smooth, stir into pot.
6. Cover. Turn cooker to High and cook an additional 15 to 20 minutes, or until broth thickens.