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Prep Time: 25 Minutes Cook Time: 600 Minutes |
Ready In: 625 Minutes Servings: 8 |
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I got this recipe from the Living section of a local newspaper some years ago. Not sure of its origin. Ingredients:
3 lbs lamb, cubed, browned & drained |
2 1/2 teaspoons salt |
1/4 teaspoon pepper |
3 cups water |
2 whole bay leaves |
4 medium carrots, pared & cut into 1/2-inch slices |
4 small onions, sliced thin |
3 tablespoons dried parsley flakes |
6 medium potatoes, pared & quartered |
2 garlic cloves, crushed |
1/3 cup quick-cooking tapioca |
1 (20 ounce) can green peas |
Directions:
1. Place the lamb cubes in the slow cooker.
2. Season with salt and pepper.
3. Add all the remaining ingredients except the peas. Stir well.
4. Cover and cook on LOW for 10 to 12 hours.
5. NOTE: Add the peas during the last hour of cooking.
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