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**Slow Cooker Paleo Spicy Lamb Stew

Slow Cooker Paleo Spicy Lamb Stew

  • Cooking Time:

    8-10 hours
  • Servings:



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)

Turn up the heat in your kitchen with this Moroccan-inspired Slow Cooker Paleo Spicy 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!

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Paleo Spicy Lamb Stew nut.


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10 years ago

What sized can of diced tomatoes?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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