As the temperatures drop, a slow cooked lamb stew is a perfect meal for cold, wintery nights.
Although I’ve broken the instructions down into several steps, you can actually put all the ingredients in the slow cooker (except for the sweet potatoes and bell peppers) from the very beginning, stir well, and leave the meat to cook. Simply add the sweet potatoes and bell peppers 1 hours before it is done to avoid mushy, soggy potatoes.
Ingredients: [serves 8]
1 kg lamb shoulder, diced
4 tablespoons extra virgin olive oil, divided
1 onion, medium, diced
2 cloves of garlic, minced
1 tablespoon cumin powder
1 tablespoon coriander powder
4 teaspoons sea salt
1 teaspoon cayenne pepper
2 tablespoons tomato paste
400 g diced tomatoes, canned
2 eggplants, medium, diced into large chunks
3 sweet potatoes, medium
2 bell peppers
2 cinnamon sticks
- Heat a large skillet. Add 2 tablespoons of EVOO and brown the diced lamb on all sides and transfer to a plate.
- Add the diced onion to the skillet and lightly brown. Add the minced garlic and other spices plus tomato paste and 200 ml of water. Stir well and allow to simmer for around 10 minutes to allow the liquid to thicken.
- In the meantime, add the lamb, crushed tomatoes, cinnamon sticks, eggplants (aubergine) and dates to the slow cooker.
- When the sauce has thickened, add it to the slow cooker as well.
- Cook on low for 5 hours.
- Peel the sweet potatoes and chop into big chunks. Also chop the bell peppers. Add both to the slow cooker and cook for another hour. [Total 6 hours of cook time.]
I served the stew with cauliflower rice – great combination! It was a really hearty meal and it kept well for days!