Crock Pot Lamb Stew Recipe

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This here is a recipe I have adapted out of "The Gourmet" Slow Cooker by Lynn Alley. The original recipe calls for pre-sauteing the onion and browning the meat; and cooking the sauce - in all about 20 minutes of cooking. Who has time for all that I ask?

So as usual I have made this quick and simple - and yet this is very tasty.

I was concerned about putting the yoghurt in right from the beginning and yes it did seperate but did still look ok when served up.

This recipe got the "make it again" response:-)


Crock Pot Lamb Stew With Spinach


2 pounds (1kg) Lamb stewing pieces - diced
½ cup all purpose flour (plain flour)
1 tblsp ground coriander seed
½ tblsp ground cumin seed
1 tblsp sweet paprika
½ tsp cayenne pepper
2 cloves of garlic - minced
1 tblsp fresh ginger - minced
1 medium onion - finely diced
1 28 ounce (800g) can crushed tomatoes
½ cup plain yogurt
1 cup packed spinach leaves


1. Place the flour in a plastic bag - add the lamb a few pieces at a time and coat well.
2. Place the lamb in the Crock Pot.

2. Mix the remaining ingredients together in a bowl - except the spinach leaves.

3. Pour over the lamb.

4. Cook on low for 8-10 hours.

5. An hour before serving stir in the spinach leaves.

Notes Serves 4-6 Serve with steamed vegies and rice or noodles.

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