Mediterranean Style Lamb Stew Recipe
Summary
Preparation Time5 MinCooking Time9 Hr 0 Min
Ready In9 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 1 medium-size onion, finely chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
| Lemon peel strip | 2 | |
| Boneless lamb shoulder | 2 Pound | |
| All purpose flour | 3 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Tomatoes | 1 Can (10oz), diced | |
| 1/3 cup dry white wine or chicken broth | ||
| 2 tablespoons cornstarch blended with 2 tablespoons cold water | ||
| Zucchini | 6 Small | |
| Salt | To Taste | |
Directions
In a 3-quart or larger electric slow cooker, combine onion, garlic, and lemon peel strips.
Coat lamb cubes with flour; add to cooker and sprinkle with pepper, marjoram, and sugar.
Pour in tomatoes and wine.
Cover and cook at low setting until lamb is very tender when pierced (7 1/2 to 8 1/2 hours).
Skim and discard fat from stew, if necessary; remove and discard lemon peel strips.
Blend in cornstarch mixture.
Stir in zucchini and increase cooker heat setting to high; cover and cook until zucchini is just tender to bite (15 to 20 more minutes).
Season to taste with salt; garnish with shredded lemon peel, if desired.
Coat lamb cubes with flour; add to cooker and sprinkle with pepper, marjoram, and sugar.
Pour in tomatoes and wine.
Cover and cook at low setting until lamb is very tender when pierced (7 1/2 to 8 1/2 hours).
Skim and discard fat from stew, if necessary; remove and discard lemon peel strips.
Blend in cornstarch mixture.
Stir in zucchini and increase cooker heat setting to high; cover and cook until zucchini is just tender to bite (15 to 20 more minutes).
Season to taste with salt; garnish with shredded lemon peel, if desired.
Chef
