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Lamb And Carrot Stew

creative.chef's picture
Ingredients
Lean Lamb- 2 pounds
Water- 2 cups
Black Peppercorns- 5 whole
Onion- 1 whole
Potatoes- 4 nos., cubed
Carrots- 1 pound, cut into 1/2-inch slices
Kohlrabi- 1/2 pound, cut into 1-inch cubes
Salt- 2 teaspoons
Caraway Seeds- 1/2 teaspoon
Leek- 1no., or Scallions- 3nos., cut into 1/2-inch slices
Parsley- 1 teaspoon, chopped
Flour-Water Paste- 3 tablespoon (optional)
Directions

MAKING
1) In slow cooker, put together lamb, water, peppercorns, onion, potatoes, carrots, kohlrabi, salt, and caraway seeds.
2) Put the lid on and simmer for 10 hours.
3) Stir in the leeks and parsley before the last 1/2 hour of cooking.
4) Spoon 1/4 cup of gravy from cooker into a saucepan.
5) Stir the flour-water paste, in the gravy.
6) Simmer the gravy, stirring constantly, until mixture boils and thickens.
7) Pour the gravy mixture into meat mixture.
8) Cook for 2 minutes and remove from the heat.

FINALIZING
9) Remove the meat from the gravy, and cut into 1 inch cubes.

SERVING
10) Serve hot in bowls with hot rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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