Afgan Stew In A Slow Cooker
This hearty lamb stew recipe will warm you up on even the chilliest of days. Succulent lamb pieces are seared to perfection, then simmered with a fragrant blend of spices, tomatoes, and stock until the meat is tender and infused with rich, savory flavors. This dish is delicious served over fluffy Basmati rice, making it a comforting meal that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 1/2 pounds lamb stew meat - I use neck fillets, generally 6 cut iinto large chunks 1/3 cup olive oil 3/4 pound onions, diced large , softened
- 4 teaspoon chopped garlic
- 2 teaspoons turmeric 1/4 teaspoon ground cardamom
- 1/2 teaspoon crushed red pepper - or to taste
- 1/2 teaspoon cinnamon
- 32 ounce can chopped tomatoes
- 1 cup beef stock
- Salt, to taste
Instructions
- Sear lamb in olive oil in a heavy skillet or Dutch oven. Add onions. SautÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂé for 2 minutes over medium-high heat. Lower heat to medium, and stir in garlic, turmeric, cardamom, crushed red pepper and cinnamon and saute for 3 minutes,stirring constantly to avoid sticking. Add tomatoes and stock and stir.transfer to the slow cooker and cook for at least five hours on medium
- Serve with Basmati rice
Yield
Serves 6
Comments
No comments found.