Lamb And Carrot Stew
|Lamb||2 Pound (Lean)|
|Water||2 Cup (32 tbs)|
|Whole black peppercorns||5|
|Potatoes||4 , cubed|
|Carrots||1 Pound, cut into 0.5 inch slices|
|Kohlrabi||1⁄2 Pound, cut into 1 inch cubes|
|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.