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Lamb Stew

From Michelle Tsutsumi

Ingredients:

  • 3 lb lamb, cubed
  • 3 cups peeled yams, cubed (1 inch)
  • 2 cups onions, thinly sliced
  • 1 cup pitted prunes (I think I used dried apricots, or just omitted this one)
  • 4 cloves garlic, finely chopped
  • 1 can (14 oz) diced tomatoes
  • 1 can (10 oz) beef broth (definitely didn’t use this ­- I think I used my all veg chicken bouillon?)
  • 3/4 tsp ground cumin
  • 3/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp freshly ground pepper

Method: Chuck everything in the slow cooker and put on low for 8 hours. Serve over rice or couscous : )

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