Middle eastern lamb stew can be made in your slow cooker or instant pot and is great served with a variety of fresh condiments: cucumbers, lime wedges, fresh cilantro or mint and sour cream (with non-dairy version). this recipe is paleo, keto, whole30 and gaps-friendly. prep time 1 hr 15 mins cook time 45 mins. Stir through and bring to a boil. place the vessel with the lamb stew back on the slow cooker base and set to high for 4 hours, medium for 6 or low for 8 hours. if using a different saucepan, transfer the contents to the slow cooker vessel and set the timer as mentioned above.. Turn up the heat in your kitchen with this moroccan-inspired slow cooker paleo spicy lamb stew. bring 3 cups of water to a boil in a medium saucepan. at the same time, heat a small pan over medium heat. remove stems and seeds from chiles. saute chiles in pan for 5 minutes. place the chilies in the boiling water and remove pan from heat..
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1 tsp minced garlic (or about 2 cloves) 3 1/2 cup chicken or vegetable stock (glu ten free) optional 1 tsp sweetener (see instructions) 1 cup chopped carrots. 1 cup chopped celery. 1 tsp dried thyme. 2 cups chopped potato (use sweet potato for paleo option) 1/4 cup white wine (omit for paleo) 1 bay leaf.. Put all ingredients into crockpot/slow cooker and turn temperature to high. you can also pre-brown your meat to help lock in the flavor (see note below). cover and cook until the meat and vegetables are tender, which takes about 2 - 6 hours on high heat.. Cook until lamb is brown and onions are soft, about 5 minutes. transfer mixture to a slow cooker. step 2 add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker..
