Afgan Stew in a slow cooker
Member recipe

Afgan Stew in a slow cooker

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(4 ratings)

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Serves 6

The stew is very easy to prepare and has wonderful spices. If you find the sauce isn't spicy enough then I would just add more to taste. I cooked my stew in the slow cooker for about 5 hours on high and the meat was meltingly tender and the sauce wonderfully rich. Not my own recipe though I have modified it slightly, it is a firm favourite in our household

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  • 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


    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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Comments (10)

flirtinflight's picture

Couldn't get red peppercorns so used ordinary black. I was disappointed with the lack of flavour from this stew, but the lamb meat was so soft, it just fell apart (used leg meat).

flirtinflight's picture

Is the "crushed red pepper" red peppercorns? Or paprika? Or an actual red pepper crushed???

burgerman4's picture


freyjaraven's picture

found it difficult to find ground cumin in my area put it was still delicious xx

brightnewstar's picture

I made this yesterday, I used the suggested ingredients, except I used stewing lamb which was a little fatty. It was in the Slow cooker for 5 hours on high, and a further 2 hours on low, due to the time my partner came home, but was delicious and I would definitely do this again. My only comment would be that stews are always quite thin in texture, I would prefer it to be slightly thicker, so I would thicken it a bit. I had some of the leftovers for my lunch today, and it was still lovely, I may also add more of the spices next time, as I couldn't taste anything other than the lamb flavour.

womble5's picture

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

boscad's picture

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

senoritafifo's picture

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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