Sweet & Delicious Slow-cooked Lamb Stew
- 10-30 minutes to prepare
- 60+ minutes to cook
- 4 adults and 2 babies.
- Can be frozen
- How to make
1 large onion
2 sticks celery
2 cloves garlic
2-3cm fresh ginger
1 sweet potato
12 dried apricots
3 tsp Garam masala
2 tsp paprika
1 tsp cinnamon
500g lamb (for stewing/slow cooking)
500ml vegetable stock (ideally homemade with no added salt, or a low salt alternative)
How to make
Preheat slow cooker for 15 minutes on low. Meanwhile finely chop the onion, celery and leeks, crush the garlic and finely grate the ginger. Peel the sweet potato and parsnips and cut into 1cm dice. Chop the dried apricots into cubes. Chop the lamb into bite sized pieces
Place all ingredients into the slow cooker, adding spices. Stir so evenly combined, then place diced lamb on top. Pour stock over so ingredients are just submerged. Put lid on and cook for 8 hours on low
Serve with rice or cous cous and fresh parsley. The lamb should fall apart and be beautifully tender.
For babies under 1 you can mash or blend this recipe to a consistency that suites them. It can also easily be made in bulk by doubling the recipe, and then frozen in portions.
If you have time pre sauté the onions, garlic and spices in a little oil in a frying pan until golden. Tip the onions into the slow cooker and then braise the lamb just to seal it. Then add all ingredients to the slow cooker and cook for 8hrs on low. This is an optional step, but will add a wonderful depth of flavour if you have time. Slow cookers are a wonderful investment, and are actually surprisingly cheap. They are life savers in the kitchen for a busy mum, simply throw the ingredients in, walk away and let the magic happen whilst you're busy doing other things!