Greek Lamb Stew With Feta
"From Canadian Living... Easy one thanks to the amazing slow cooker!! Posted for ZWT #6!"
photo by Leggy Peggy
- Ready In:
- 8hrs 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 3 lbs boneless lamb shoulder
- 1 tablespoon extra virgin olive oil
- 3 onions, sliced
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 tablespoon lemon rind, grated
- 1⁄4 teaspoon salt
- 1 pinch allspice
- 1 pinch cinnamon
- 2 tablespoons flour
- 1 1⁄2 cups beef stock
- 1⁄4 cup tomato paste
- 1 (398 ml) can artichoke hearts, drained and quartered
- 1⁄2 cup feta cheese
- 2 tablespoons chopped fresh parsley
directions
- Trim fat from lamb and cut into 1 inch cubes.
- In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
- Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
- Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
- Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
- Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!
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Reviews
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Really delicious, richly-flavoured stew. The warm spices just lend themselves to making one of the best gravies ever. Served over buttered orzo. -
This was really good. The recipe makes a pretty thick stew. I needed a bit more volume, so added 4 more cups of beef broth and 1/4 cup cornstarch dissolved in water (to keep it thick). Flavor was amazing. -
Sensational stew. You should smell my kitchen -- heavenly. I halved the recipe, but was a bit heavy-handed with the artichoke hearts. I have a 2-kilo jar of them, and guessed generously. I don't own a slow cooker, so put this in the oven for about four hours at just under 100-degrees Centigrade. -
To echo the other reviews, this was a great. The only alteration I made was to use 1/2 tsp of cinnamon and 1/2 tsp of allspice instead of a pinch as we really full flavours. Lovely! Made for ZWT6 -
Wow! Just like MissMaggie said. I also halved the recipe but followed the directions. Mine was perfectly done in 7 hours too. Everything about this recipe was delightful. I'd never used artichoke hearts in cooking and it was yummy. Thanks for sharing such a nice recipe. Made for ZWT 6.
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Tweaks
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Oh wow! this was soooo good even though I stuff up in one area. As there are only two of us, I halved the lamb, onions, garlic and artichoke hearts but kept everything else the same. I accidently put in a 1/4 teaspoon of allspice instead of salt BUT I don't think it spoiled the taste. Cooked it on low heat for 7 hours and it just melted in the mouth as we ate it. Having left overs for lunch today. Many thanks for an easy but tasty recipe.
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
