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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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