Saturday, March 04, 2006

Easy slow-cooker recipe for lamb lovers

Caroline's Lamb Stew


lamb shoulder (I think mine was 3-4 lbs?)
3 carrots
large onion
3 round turnips (or potatoes, if you prefer)
1 green pepper
2-3 tomatoes
handful of fresh flatleaf Italian parsley
soy sauce
garlic powder
salt and freshly ground pepper
oil (preferably canola or corn)

This could easily work with cubed lamb stew meat or beef, too. Season entire surface well with salt, pepper, and garlic powder. Brown all surfaces in a very hot pan with 1-2 tablespoons of oil (to brown, you need to let your meat sit for a few minutes -- don't move it too soon!). Put your browned meat in slow-cooker, and add all your veggies (cut into chunks) and parsley (roughly cut). Add about 2-3 tablespoons of soy sauce, and a good amount of salt and pepper. No need to mix. Cover and set your cooker on low heat. Let cook for a long time. I started at 9:30 am, and turned it off at 7:30 pm, but I'm sure it was cooked at eight hours. Don't take off the lid to check the progress too often. But after eight hours, you can check the meat to see how tender it is. At ten hours, mine was divine!

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