Need a lamb stew receipe for my slow cooker

twoflower169

Hi,

I'm cooking roast lamb today, but my DH loves stew and I thought I would use the left over meat in the slow cooker could anyone give me a good stew receipe please.....
Thanks

thriftlady_2

Won't the leftover lamb be already cooked? Why do you want to cook it again:)?

BitterAndTwisted

I think once meat has been thoroughly cooked it will just need a good heat-through for leftover-stew. Make extra gravy today and chuck any left over onto your cubed or sliced lamb, toss in a few chopped carrots and some peas and/or your left-over veggies and you're done. Or bung it all in the oven with some sliced potatoes on top to go crispy and brown. Yum!

Shereen

When I'm using up leftover cooked meat I start the slow cooker off with veg, seasoning and stock. Let that cook until around 60-90 minutes before dinner time, then add in the chopped leftover cooked meat to heat through. I find the meat has a better texture that way, rather than disintegrating.

cla666

Hey guys,

Just wondered if anybody had any ideas on what to make with stewing lamb? preferably in the slow cooker but doesnt have to be.

I like creamy sauces best but no idea what to do?

Thought I would see if you guys had any inpiration

zippychick

what about lamb casserole?

there are loads of ideas in these threads

lamb shanks

lamb shoulder

lamb breast

leg of lamb

lamb steaks

I made lamb tagine once and it was gorgeous with couscous

any of those ideas helpful? Ill merge this later

Zip

artichoke

as yesterday was St Patrick's day - irish stew -

lamb curry - creamy pasanda or a tomatoe based spicy curry?

morrocan lamb?

art

squeaky

cla666 wrote: »

Hey guys,

Just wondered if anybody had any ideas on what to make with stewing lamb? preferably in the slow cooker but doesnt have to be.

I like creamy sauces best but no idea what to do?

Thought I would see if you guys had any inpiration

There are also a few listed under "lamb" here...

[post=493776]Slow Cooker Recipe Collection[/post]

HTH

Gintotmelinda

cla666 wrote: »

Hey guys,

Just wondered if anybody had any ideas on what to make with stewing lamb? preferably in the slow cooker but doesnt have to be.

I like creamy sauces best but no idea what to do?

Thought I would see if you guys had any inpiration

hi cla666

Yesterday I made lamb tagine with a Morrison's packet mix 36p,neck fillet,1 onion,couple of carrots chopped really small,5 or 6 ready to eat apricots chopped small, tin tomatoes, tin chick peas. I like to fry meat and veg off first and get everything hot then put in the slow cooker on low. It went on about 10.00am and I served it about 7pm with plain cous cous.

Try it, we found it delicious and I froze a portion that was left over.

Gintot

Wee_Bargain_Hunter

Not a creamy dish but nice all the same is a lamb stew I've done a few times recently. It's very rich & tasty and nice served with creamy mash.
You can just chuck everything in, but it tastes MUCH better if you brown the meat & reduce the wine.
I think I used 2 packets of meat in a 6.5 s/c when I cooked this before. Sorry I don't have a proper recipe - I'm working from memory!

1. Chop root veg & put in bottom of s/c. Use what you've got eg carrots, turnips, parsnips etc.
2. Toss meat in flour, brown & put into s/c
3. Carmelise chopped onions slightly in a frying pan & add garlic or lazy garlic for a few mins at end.
4. Add about 350ml wine (red or mulled) & reduce by half. Stir so garlic doesn't stick.
5. Add a tin of chopped tomatoes (or pasatta & some puree) & rosemary and/or thyme and reduce by half again. Add about 250ml of balsamic vinegar. (I can't remember if I added the balsamic in time to reduce it or not but should work either way!)
6. Put sauce into s/c and top up the liquid with some stock to just cover the meat. I also add a bay leaf and a few splashes of worcester sauce.
7. Just forget about while it's cooking, then eat or freeze.

It's the nicest stew I've done so far in the sc! The flavours are great - really rich. The extra prep is definitely worth it!

Psykicpup

My fave is .. sorry I dont have specific amounts

2-3 cloves of garlic
1 red onion finely chopped
quite a lot of dried Rosemary - use less fresh & add most of it later
2-3 lamb stock cubes .. preferably one or more types ie oxo & knorr (or fresh stock if you have)
1/2 to a whole bottle really rich but cheap red wine (the type you get given but normally use as drain cleaner works fine)

maybe brown the lamb & maybe add some flour to the onions as you fry gently .. if you can be bothered to fry them at all...
chuck it all in the SC making sure the meat is below the surface - cabbage leaf, greaseproof or foil can be used to make sure NB if using shank no need, just mostly cover but turn as & when you can/dare
cook according to size of meat ie small pieces .. on low for a shortish time 3hrs-5: large chunks bit longer or medium.. shanks on low as long as you like but at least 5 hours

if you did not add any flour I would suggest mixing a little coolish liquid from the pot to some plain flour to make a paste in a pan ... then add most of the rest of the liquid .. while the meat rests on the side ..
OR strain the liquid from it dump some flour in & whisk like a dervish re-add lumpy stuff ..cook for 1/2 hr
or my lazy one .. stir in a little gravy granules :rotfl:
this is nice with celery or carrot or both or any other stuff added that you like to the stock too

I like to serve with either creamy mash (peas & carrots or cabbage) or Italian inspired roast potatoes (25 min) & sweetcorn & carrots

the roast potatoes are Jamie O inspired .. let me know I can fill you in on those .. they are a busy couples regular ... when we remember to buy potatoes :rotfl: