Crockpotpersianlambstew Recipes

Steps:

• Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker.
• Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron.
• Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Steps:

• In a resealable bag, mix together the flour, seasoned salt and seasoned pepper. Add lamb and shake to coat.
• In a large skillet add olive oil and brown the lamb cubes. Remove and place in crock pot.
• In a medium bowl, whisk together the water, gravy mix, marjoram and garlic.
• Add the vegetables and gravy liquid to crock pot and mix well.
• Cover and cook on low 8-10 hours.

Steps:

• Season the lamb with about half of the salt & pepper.
• In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crock pot.
• Sauté the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.
• Add tomatoes and simmer, smashing the tomatoes as you stir.
• Pour approx half of the tomatoes over the lamb in the crock pot.
• Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
• Add a layer of green beans, then the eggplant and zucchini.
• Season each layer lightly with salt & pepper to your taste.
• Pour remaining tomatoes on top.
• Add bay leaves.
• Cover and cook on high for 4 hours or until the lamb is tender.
• Remove bay leaves & serve.

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Steps:

• Sprinkle lamb with 1/2 t salt and the pepper.
• Coat with flour.
• Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
• Brown lamb a few pieces at a time in the hot oil.
• Remove to crock pot with slotted spoon.
• Reduce heat to medium.
• Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
• Stir in the water scraping up browned bits on bottom of pot.
• Transfer onion mixture to the crock pot; add carrots and potatoes.
• Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
• Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

Steps:

• Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
• Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
• Cover and cook on Low power for 8 hours.

Steps:

• Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
• Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
• Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
• Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

Steps:

• Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
• In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
• Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.

Steps:

• Take Lamb out of package and put into crock pot.
• Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
• Add 2 garlic cloves, preferably use a garlic press.
• Put the Lamb on high for 4 hours.
• Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
• Chop up onion, potatoes, carrot, celery and tomato.
• Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
• Bake at 350 degrees for 30 min and remove from oven.
• Skim off any fat from the top of the liquid in the crock pot.
• Add, 2 Tablespoons flour and whisk with the cooled liquid.
• Use a garlic press to press the last 2 garlic cloves.
• Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
• Use parsley as a garnish!
• Enjoy!