Slow Cooker Lamb Stew

Lamb Stew

I used lamb but beef or even chicken thighs would be good.


  • 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


  • 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.


You could substitute white potatoes for the sweet potatoes. No need to peel either.


Keywords: lamb, stew, butternut squash, sweet potato

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