Lamb Stew


In a large skillet, brown the meat, half at a time in hot oil. Drain off fat. Transfer meat to a 3 1/2 to 5 quart crock pot. Add the onion, tomatoes, carrots and garlic. Sprinkle with tapioca. Combine beef broth, wine or water, Italian seasoning or orageno, sald and pepper. Pour over all.

Cover; cook over low heat 8-10 hours or on high-heat setting for 4-5 hours.

If using low-heat setting, turn to high-heat setting. Stir in the zucchini and artichoke hearts. Cover; cook for 30 minutes more. Serve over couscous.

Submitted By: Betsy
Original Source: New Flavors From Your Crockery Cooker

What I usually do is buy a 4-5 lb piece of boneless leg of lamb, cut it all into 1 cubes and freeze half of it for the next time. The leg is the easiest piece to use because most of the other cuts require a lot of work to trim off all the fat.

Submit a comment about this recipe: