The two main ingredients in this hearty stew are ones you should be able to find at a late spring/early summer farmer’s market to capitalize on the freshness of the meat and the vegetables. It’s easy to prepare and freezes well, too.
Makes 6 to 8 servings.
4 lbs boneless leg of lamb
1 onion, minced
3 cloves garlic, minced
4 medium carrots, sliced
1 bulb fennel, cored and sliced into thin strips
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 tablespoons fresh ginger, grated
½ cup chicken broth or water
1. Trim excess fat off of the lamb, leaving some to flavor the meat and contribute to the sauce. Cut the meat into large chunks. Put it in the slow cooker.
2. Sprinkle the onion and garlic over the meat, then add the carrots and fennel. In a small bowl, combine the cumin, coriander, cayenne, and cinnamon, and stir to mix thoroughly.
Add the ginger, then pour the spice mixture over the meat. Top with the broth or water.
3. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours.
Substitute 6 pounds of a tougher cut, like shoulder, neck, shanks, or breast for the more tender and less fatty leg of lamb. Don’t add
the water or broth, as the fat will render to make a lovely sauce.
Chicken is inherently delicate, and that quality is conveyed beautifully in this light dish with
accents of pearl onion, peas, and braised lettuce. Baked tomatoes and steamed potatoes are good partners for it on a plate.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 3 1⁄4 hours in a medium slow cooker
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.