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Mediterranean Style Lamb Stew

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Ingredients
  Onion 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Lemon peel 2
  Lean boneless lamb shoulder 2 Pound, trimmed of fat and cut into 1-inch cubes (Such As Shoulder, Leg, Or Loin)
  All purpose flour 3 Tablespoon
  Pepper 1⁄4 Teaspoon
  Dry marjoram 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Dry white wine/Chicken broth 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Zucchini 12 Ounce, cut into 1/2 inch-thick slices
  Salt To Taste
Directions

In a 3-quart or larger electric slow cooker, combine onion, garlic, and lemon peel strips.
Coat lamb cubes with flour; add to cooker and sprinkle with pepper, marjoram, and sugar.
Pour in tomatoes and wine.
Cover and cook at low setting until lamb is very tender when pierced (7 1/2 to 8 1/2 hours).
Skim and discard fat from stew, if necessary; remove and discard lemon peel strips.
Blend in cornstarch mixture.
Stir in zucchini and increase cooker heat setting to high; cover and cook until zucchini is just tender to bite (15 to 20 more minutes).
Season to taste with salt; garnish with shredded lemon peel, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
540 Minutes
Ready In: 
545 Minutes
Servings: 
4

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