dinner · lunch · Unspecified
Afgan Stew in a slow cooker
A stew or chili centered on lamb stew meat - i use neck fillets, garlic, turmeric 1/4 teaspoon cardamom, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1 pound 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 4 teaspoon chopped garlic
- 2 teaspoon 2 teaspoons turmeric 1/4 teaspoon ground cardamom
- 1 teaspoon 1/2 teaspoon crushed red pepper - or to taste
- 1 teaspoon 1/2 teaspoon cinnamon
- 32 ounce 32 ounce can chopped tomatoes
- 1 cup 1 cup beef stock
- 1 item Salt, to taste
Equipment
Large pot
How to make it
- 1
Prepare lamb stew meat - i use neck fillets, garlic, turmeric 1/4 teaspoon cardamom, red pepper - or, cinnamon, tomatoes, beef stock, and salt as listed.
- 2
Heat a large pot and cook garlic, and red pepper - or until softened.
- 3
Add lamb stew meat - i use neck fillets, turmeric 1/4 teaspoon cardamom, tomatoes, and beef stock, followed by cinnamon, and salt and the prepared ingredients; bring to a gentle simmer.
- 4
Cook until the vegetables and proteins are tender and the flavors have blended, stirring as needed.
- 5
Cook whole cuts to at least 145°F, then rest for 3 minutes.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
