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Recipe by steve147

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1. Sear lamb in olive oil in a heavy skillet or Dutch oven. Add onions. Sauté 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 medium
2. Serve with Basmati rice

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• Senoritafifi

  07 August 2008

  Senoritafifi commented on this recipe

  Never used tumeric in an afghan dish before. Usually it's cumin and saffron with lots of fresh coriander. However will definately try out my slow cooker with this method.

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• MrBill

  04 October 2008

  MrBill rated and commented on this recipe

  

  mmmm, spot on! Like previous comment - I added chopped coriander leaves (as garnish) - delicious with home made garilc bread or naan.

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• sue

  10 November 2008

  sue commented on this recipe

  Hello I just added some brocolli and carrots, lovely reciepe Thank You

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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

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Serves 6

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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

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