East West Slowcooker/Oven Lamb Stew |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 2 |
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I came up with this recipe during a snowstorm in Seattle. After running erands and playing in snow it was delightful to come into the house and the meal was ready. Note: you can add any other vegetables of choice to the recipe Ingredients:
2 lamb shanks (bone in) |
1 teaspoon olive oil |
1 cup carrot, chopped |
2 small red potatoes |
2 corn on the cob |
4 garlic cloves |
cayenne pepper |
1 tablespoon fresh ginger, crushed |
1/4 teaspoon mustard seeds |
1/4 teaspoon cumin |
1/2 teaspoon rosemary |
salt |
1/2 onion |
fresh cilantro (to garnish) |
3 -4 cups hot water |
Directions:
1. Trim the fat and sear the lamb in a pan. Transfer to the slow cooker. Add olive oil to the already hot pan and add the spices and onion and fry all the chopped vegetables on high heat for a minute. Turn off the heat. Add hot water and mix everything in the pan and pour in in the slow cooker. Put the potatoes and corn on top, and close the lid. Cook on high for 3 hours or low for 6 hours.
2. After the given time, remove the lid carefully, lift the slow cooker pot and place it in the oven for about 10 mins at 450 degree F, stirring every few minutes to allow the soup to thicken. I usually turn on the broil for couple mins to allow the corn to broil as well.
3. Take out the corn on the cob and the potatoes in a separate plate and dish out the lamb stew and garnish with freshly chopped cilantro. At my home, we have some scliced onions and lemon or lime on the side.
4. Enjoy!
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