Slow cooker lamb
- 31 1/2 oz lamb meat, cut in 1cm dices
- 10 1/2 oz canned tomatoes, crushed
- 7 oz plums, dried, chopped
- 1 cup vegetable stock
- 4 clove garlic, minced
- 2 pcs bay leaves, dried
- 1 pcs onions, diced
- 2 tbsp olive oil
- 1 tsp ginger, ground
- 1 tsp cinnamon, ground
- 1 tsp fresh ground salt
- 1/2 tsp coriander seeds, ground
- 1/2 tsp freshly ground black pepper
- Season lamb meat with salt and pepper.
- Heat oil in large skillet and brown lamb meat.
- Transfer to slow cooker.
- In the same skillet, add chopped onion then cook for 5 minutes.
- Add garlic then cook for 30 seconds then add spices; continue cooking for 2 more minutes.
- Add stock and stir well, to loosen spice pieces from the skillet.
- Transfer to the slow cooker and add remaining ingredients.
- Cover with lid and cook on low for 6 hours.
- Serve while still hot.
- Low in sodium
- High in niacin
- High in selenium
- Very high in vitamin B6
- High in vitamin B12
- High in zinc
| Preparation time: | 400 min |
| Portions: | 6 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 471.12 kcal |
| Carbohydrates: | 35.14 g |
| Cholesterol: | 94.5 mg |
| Sugar: | 18.2 g |
| Protein: | 31.14 g |
| Fat: | 22.06 g |
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com