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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
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    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 medium
    • step 2

      Serve with Basmati rice
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    Comments, questions and tips (10)

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    Overall rating

    A star rating of 3 out of 5.4 ratings

    flirtinflight

    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

    A star rating of 3 out of 5.

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

    burgerman4

    A star rating of 1 out of 5.

    disgusting

    winnie99

    it was nice

    freyjaraven

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

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