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Lamb And Carrot Stew

Gadget.Cook's picture
Ingredients
  Lamb 2 Pound (Lean)
  Water 2 Cup (32 tbs)
  Whole black peppercorns 5
  Onion 1
  Potatoes 4 , cubed
  Carrots 1 Pound, cut into 0.5 inch slices
  Kohlrabi 1⁄2 Pound, cut into 1 inch cubes
  Salt 2 Teaspoon
  Caraway seeds 1⁄2 Teaspoon
  Leek/3 scallions, cut into 0.5 inch slices 1
  Chopped parsley 1 Tablespoon
Directions

Place lamb water, peppercorns, onion, potatoes, carrots, kohlrabi, salt, and caraway seeds in slow cooker.
Cover and cook on low about 10 hours.
Add leek and parsley the last 1/2 hour of cooking.
Remove meat; cut into 1 inch cubes and return to vegetables.
Serve very hot in bowls.
Gravy may be poured into a saucepan and thickened with a flour water paste if a thickened gravy is desired.
It will not, however, be brown, as meat was not browned before cooking.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
6

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