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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 4 |
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from the slow cooker cookbook Ingredients:
1 1/2 lbs lamb stew meat, trimmed of all fat |
2 tablespoons flour |
1 tablespoon olive oil |
1 large onion, chopped |
2 -4 garlic cloves, minced |
3 small leeks, trimmed and sliced |
1 small butternut squash, peeled, seeded and cut into small chunks |
14 1/2 ounces chopped tomatoes |
1 tablespoon tomato paste |
2/3 cup broth |
salt and pepper |
1 teaspoon dried marjoram or 1 teaspoon dried thyme |
Directions:
1. Preheat slow cooker to high.
2. Trim the lamb and cut into small cubes. Toss in the flour.
3. Heat the oil in a large skillet and add the lamb cubes. Cook for 5 minutes, until browned on all sides. Remove from pan and set aside.
4. Add any remaining flour to pan and coo and stir for 2 minutes. Add the squash and the canned tomatoes. Stir.
5. Mix together the broth and the tomato paste. Add it to the pan along with the dried herbs and salt and pepper. Bring to a boil.
6. Add the lamb back to the pan.
7. Pour it all into the crock pot.
8. Cover, reduce the heat to low and cook for 5-1/2 hours.
9. Cover the leek with boiling water and let stand for 5 minutes. Add to the crock pot, cover and cook for 30 more minutes up to 2 hours.
10. Garnish with fresh herbs and serve.
11. Good with pasta.
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