Cooking Time:
7-8 Hours on LOWServings:
6
Ingredients
2 lbs. Lamb Shoulder Meat, cut in 1-inch cubes1 T. Chili Powder
4 oz. Diced Green Chilies
14.5 oz. Diced Tomatoes
3 c. Free-range Chicken Stock
1 Large Yellow Onion, sliced
8 oz. Mushrooms, quartered
1 T. Minced Garlic
2 T. Red Wine Vinegar
2 tsp. Oregano
1 tsp. Pepper
1 tsp. Sea Salt
1 tsp. Dried Thyme
1/2 tsp. Cardamon
1 tsp. Ground Cumin
1/2 c. Chopped Cilantro (for garnish)
This delicious and EASY Slow Cooker Paleo Lamb Stew is unique and full of flavor! Lamb is so delicious when slow cooked but if it’s not your favorite, feel free to sub grass-fed beef or bison steak.
- Place sliced onions in the bottom of a 6-Quart Slow Cooker.
- Place the cubed lamb on top of the onions.
- In a medium bowl, combine chilies, diced tomatoes, garlic and seasonings. Pour over lamb in the slow cooker.
- Add chicken stock and vinegar.
- Top with mushrooms.
- Cover and Cook on LOW for 7-8 Hours.
- Serve in bowls and garnish with freshly chopped cilantro.
Happy Crocking!
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XOXO,
Jenn
I am trying to imagine the taste; the cardomom and cumin make me think, Mediterranean, yet the green chilies and chili powder make me think Southwest (USA), so how would you describe the end flavor of the dish. I am not fond of cardomom and cumin and was wondering if I didn’t add them what the end result would be. I love lamb and haven’t tried it with tomatoes so am intrigued.
Bobbi I tell all my followers that you indeed need to make each of the recipes your own. With that said if you are not fond of cardamom and cumin, you should definitely omit these ingredients. I am sure it will turn out great! Happy Crocking!