Nicki’s Indian Lamb Stew
This is on page 78-79 of Chrissy Gower’s fabulous Paleo Slow Cooking: Gluten Free Recipes Made Simple. She should have called it “Paleo for Dummies,” “Idiots Guide to Paleo Cooking,” or something. I have long been a fan of crock pottery cooking since everyone got into the kick back in the 70s when electric Cpots became popular.
It’s really great hands-off cooking; idiot proof largely (toss meat, herbs, spices, veggies into a pot, maybe a little stock, cover, turn on and forget for 8-12 hours). Anyway, the book covers everything from breakfast that can be ready when you wake up, to dinner that’s ready when you get home—and more. I previously gave Chrissy’s book a nod back here: Sunday Brunch Frittata and a Slow Cooking Cookbook Recommendation.
Last Sunday, just around this time, I was looking to do something in the Cpot that could be eaten that night and over the week. I was thinking short ribs or something. Then I remembered that Beatrice had dog-eared a bunch of pages in Chrissy’s book, and I quickly settled on the lamb stew.
Trim the lamb fat
Not a huge fan of the taste & texture (mouth feel) of lamb or mutton fat, I hate to skim, and using the separator would have been a big added pain. So there.
The recipe calls for about 4 pounds of a lamb leg, deboned. This was 4.5 pounds, bone in. From there:
- 2 cinnamon sticks
- 1 yellow onion, chopped
- 4 carrots, chopped
- 1T cumin
- 1T coriander
- 1t cayenne
- 2T fresh ginger, minced
- 1t ginger powder
- 5 fresh garlic cloves, minced
My variations were to add another 1/2t cayenne and 1T turmeric to the dry spice mix and then to do it as sort of of a dry rub instead of just adding all the spices to the pot. I also added about 1/2C of beef stock with the two cinnamon sticks and let them cook at the bottom of the crock on high while I was getting everything else ready to put over the top.
Give her a good rubdown
Into the pot
The final variation was that I had half of a large jalapeño that had turned red. Why waste it?Into strips and on top it went. The recipe calls for 8 hours on slow. I got a late start and all was not done until about 2pm, so on high it went for 4 hours, then I broke it all apart and let it simmer for another hour on low.
There you go
Along with white rice cooked in chicken stock
Flyover view
Get the book so you you can do yourself a favor. You want to do yourself a favor, don’t you?
WHAT IT'S ABOUT AND HOW IT WORKS
Free The Animal is an eclectic writing project about everything since November 2003. 23 years, 5,500 posts, 5 million words.
It's a paid membership blog. Most posts are free and public, but only paid members can comment. What determines whether it's free or paid is when I publish. Monday through Friday, free and public. Saturday and Sunday, for paid members. That's it. Membership info here.
Wow! Serendipity. I needed to know the temp and time for the Lamb I am cooking today in my slow cooker today. Thanks…^_^ & I must get that book!
Can you please make a Pin It share button available? This recipe looks so good!
My crock pot will cook a 3-4 lb. chuck roast in about 3-4 hours on low. It cooks way too hot. Any recommendations for a fair to middling slow cooker?