Afgan Stew in a slow cooker
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2 1/2 pounds lamb stew meat - I use neck fillets, generally 6 cut iinto large chunks 1/3 cup olive oil 3/4 pound onions, diced large , softened
- 4 teaspoon chopped garlic
- 2 teaspoons turmeric 1/4 teaspoon ground cardamom
- 1/2 teaspoon crushed red pepper - or to taste
- 1/2 teaspoon cinnamon
- 32 ounce can chopped tomatoes
- 1 cup beef stock
- Salt, to taste
Method
step 1
Sear lamb in olive oil in a heavy skillet or Dutch oven. Add onions. SautÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂé for 2 minutes over medium-high heat. Lower heat to medium, and stir in garlic, turmeric, cardamom, crushed red pepper and cinnamon and saute for 3 minutes,stirring constantly to avoid sticking. Add tomatoes and stock and stir.transfer to the slow cooker and cook for at least five hours on mediumstep 2
Serve with Basmati rice
