• 3-4 lbs lamb shoulder and neck bones
  • 3 ancho chilies
  • 4 arbol chilies
  • 1 can diced tomatoes, or fresh equiv.
  • 3 c. free- range chicken stock
  • 1 white onion, sliced
  • 8 oz. white mushrooms, quartered
  • 6 cloves garlic, minced
  • 2 T. vinegar
  • 2 tsp. oregano
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. thyme
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cumin
  • Chopped cilantro (garnish)

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Turn up the heat in your kitchen with this Moroccan-inspired Lamb stew.

  1. Bring  3 cups of water to a boil in a medium saucepan.
  2. At the same time, heat a small pan over medium heat.
  3. Remove stems and seeds from chiles.
  4. Saute chiles in pan for 5 minutes.
  5. Place the chilies in the boiling water and remove pan from heat. Soak 20 minutes.
  6. Puree the chilies, 2 cups of chicken stock, and can of tomatoes in a blender.
  7. Layer the bottom of your slow cooker with the lamb meat and bones. Cover with sliced onions, the chili puree, garlic and spices. Add the remaining 1 cup of chicken stock and vinegar.
  8. Cover and crock on LOW 8-10 hours
  9.  When there are 3 hours remaining, add the chopped mushrooms and stir the stew.
  10. Serve over cauliflower rice or zucchini noodles.  Garnish with cilantro.

Happy Crocking!

 

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking”

Paleo Spicy Lamb Stew nut.

 

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