Irish Lamb Stew Recipe Slow Cooker

best lamb recipes slow cooker lamb stew

Good Housekeeping

This is an easy slow cooker lamb stew. For best results stir together all the marinade ingredients and add the lamb, then cover and chill in the fridge overnight.

Simply add the lamb to the slow cooker the next day with the beef stock and then let the slow cooker do the hard work.

Cal/Serv: 558

Makes: 6 servings

Prep Time: 0 hours 15 mins

Cook Time: 5 hours 30 mins

Total Time: 5 hours 45 mins

(2lb 5oz) diced lamb leg

onions, finely sliced

500 ml

(17 fl 0z) chicken stock

400 g

(14oz) tin chickpeas, drained and rinsed

small cauliflower

50 g

(2oz) dried cherries

2 tbsp.

cornflour

FOR THE MARINADE

1 tsp.

olive oil

50 g

(2oz) harissa

garlic cloves, crushed

2 tsp.

each ground cumin, smoked paprika and flaked sea salt

1 tsp.

each ground coriander, fennel seeds, ground cinnamon and freshly ground black pepper

2 tbsp.

each honey and pomegranate molasses

Finely grated zest of 1 lemon

TO SERVE

200 g

(7oz) Greek yoghurt

25 g

(1oz) fresh mint leaves, finely chopped

garlic clove

100 g

(3 ½oz) pomegranate seeds

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In a large bowl stir together the marinade ingredients. Add the lamb, stir to coat, cover and chill overnight.
The next day add the lamb and any juices to the pan of a slow cooker. Stir in the onions and slowly add the hot chicken stock, stirring the entire time. Cover with a lid and cook on high for 4hr.
Cut the cauliflower into large florets and chop the stalk and set aside the leaves. Add the chickpeas, cauliflower florets and chopped stalk. Cover and cook for a further 1hr.
In a small bowl, stir together the cornflour with 1tbsp water to form a thin paste. Add to stew, stirring constantly as you tip the mixture in, then add the cauliflower leaves and dried cherries and fold to combine. Cover and cook for another 30min.
Stir the yoghurt together with most of the mint, garlic and some seasoning. Serve stew with the minty yoghurt drizzled over, the extra mint and pomegranate seeds scattered on top and couscous on the side.

Per Serving:

Calories: 558
Fibre: 6 g
Total carbs: 38 g
Sugars: 22 g
Total fat: 25 g
Saturated fat: 11 g
Protein: 43 g

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