Slow Cooker Lamb Stew
I used lamb but beef or even chicken thighs would be good.
- Prep Time: 10 minutes
- Skillet: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 25 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- Method: Slow Cooker
Ingredients
Scale
- 12oz (360gr) lamb, slices or pieces
- 4 large shallots, cut in half
- 10oz (300gr) butternut squash, cubed
- 10oz (300gr) sweet potatoes, cut in half, then wedges
- 3/4 cup (6oz, 180ml) chicken broth
- 2 cloves garlic, minced
- 1 tbs fresh ginger, minced
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp za’atar
- 1 tsp dry mustard
- 2 tbs flour
- 1 tbs olive oil
- 1 tbs butter
Instructions
- Heat 1 tbs oil in a large skillet.
- Dredge lamb in flour, add to skillet and brown. Remove to slow cooker
- Add butter, garlic, ginger, and all spices. Stir well.
- Add any remaining flour and stir well.
- Add 1/4 cup chicken broth to skillet and stir until thickened.
- Stir in remaining broth.
- Put all vegetables in slow cooker, on top of lamb.
- Pour the stock over all, cover and cook, low heat, 7 hours.
- Remove lamb and vegetables to a platter and serve.
Notes
You could substitute white potatoes for the sweet potatoes. No need to peel either.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 631
- Sugar: 13.1 g
- Sodium: 561.2 mg
- Fat: 26 g
- Saturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 62.2 g
- Fiber: 9.8 g
- Protein: 40.6 g
- Cholesterol: 129.6 mg
Keywords: lamb, stew, butternut squash, sweet potato
Find it online: https://thymeforcookingblog.com/2023/01/slow-cooker-lamb-stew/
