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Lamb And Carrot Stew

Gadget.Cook's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 499 Calories from Fat 201

% Daily Value*

Total Fat 22 g34.3%

Saturated Fat 10.5 g52.7%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 814.6 mg33.9%

Total Carbohydrates 43 g14.4%

Dietary Fiber 7.9 g31.5%

Sugars 8.4 g

Protein 33 g65.7%

Vitamin A 272.7% Vitamin C 108.1%

Calcium 10.6% Iron 29.6%

*Based on a 2000 Calorie diet

Lamb And Carrot Stew Recipe