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Afgan Stew in a slow cooker
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Afgan Stew in a slow cooker

A star rating of 3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • 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


  • 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


  • STEP 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
  • STEP 2
    Serve with Basmati rice

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A star rating of 3 out of 5.4 ratings

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