Lamb And Carrot Stew Recipe
I adore this Lamb And Carrot Stew recipe as it brings such positive reviews every single time I prepare it. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
2 pounds lean lamb
2 cups water
5 whole black peppercorns
1 whole onion
4.potatoes, cubed
1 pound carrots, cut into 1/2 inch slices
1/2 pound kohlrabi, cut into 1 inch cubes
2 teaspoons salt
1/2 teaspoon caraway seeds
1 leek or 3 scallions, cut into 1/2 inch slices
Chopped fresh parsley
Flour water paste, optional
Directions
Place lamb water, peppercorns, onion, potatoes, carrots, kohlrabi, salt, and caraway seeds in slow cooker.
Cover and cook on low about 10 hours.
Add leek and parsley the last 1/2 hour of cooking.
Remove meat; cut into 1 inch cubes and return to vegetables.
Serve very hot in bowls.
Gravy may be poured into a saucepan and thickened with a flour water paste if a thickened gravy is desired.
It will not, however, be brown, as meat was not browned before cooking.
Cover and cook on low about 10 hours.
Add leek and parsley the last 1/2 hour of cooking.
Remove meat; cut into 1 inch cubes and return to vegetables.
Serve very hot in bowls.
Gravy may be poured into a saucepan and thickened with a flour water paste if a thickened gravy is desired.
It will not, however, be brown, as meat was not browned before cooking.
