Thanks to my new Instant Pot, I’ve discovering the magic of the slow cooker. I know, this wonder appliance is supposed to be about speed. And that’s handy.
But what I most appreciate is having a way to cook a complete meal while I’m at soccer or a meeting. {Truth: I have left things in the oven, but that seems too risky.} And to be honest, pressure cooking is not the best technique for meats, which end up with a mushy texture.
I’m late to the game on slow cookers, but I’m fully on board when it means we can eat like this on the average weeknight: lamb stew!
I started thinking more about all the ways I could use lamb after a press trip to Park City, Utah. There, the American Lamb Board hosted me and a group of six-digit Instagram influencers at the Osguthorpe family sheep ranch for a weekend in September.
Well-raised lamb is not strong-flavored {not “muttony” at all}. I buy a lamb share from a local producer harvested at about 10 months of age. And no, they are not little lambs but full-grown sheep.
Lamb chops and leg of lamb are the most common cuts people know. Since it’s fall, I’m looking for every opportunity to slow cook and that meant lamb stew.
A lot of people think they don’t like lamb. Granted, it does not taste like any other meat, and it’s richer. But so delicious, which is why most of the rest of the world adores this meat.
Stew Pot to Table
This lamb stew is built with a whole lamb shoulder. This muscled cut is one of my favorites to use because it’s so versatile. It simmers in a tomato sauce with chickpeas, coriander, caraway until it’s falling from the bone.
To finish, I take the shoulder roast out of the pot and tear it by hand into chunks, discarding the bone, sinew and extra fat. In the meantime, chard and Israeli couscous go into the pot just until tender.
Once the lamb is stirred back into the pot and I’ve seasoned it well with salt and pepper, I call everyone to dinner with a simple green salad.
From the door to table, that’s a total of 20 minutes. Pretty miraculous for a weeknight on the go.
What do you love to make in your slow cooker? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Moroccan Lamb Stew with Chickpeas & Chard
Equipment
- Slow cooker
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 4-5 pound lamb shoulder roast
- 1 tablespoon kosher salt
- 3 garlic cloves, minced
- 1 tablespoon toasted ground coriander
- 1 teaspoon ground caraway seed
- 1/8 teaspoon cayenne
- 1 cup dried chickpeas
- 1 28-ounce can crushed tomatoes
- black pepper
- 2 cups chopped chard or spinach
- 1 cup Israeli couscous optional
Instructions
- Season the lamb roast all over with the salt. Heat the oil in the instant pot or a skillet and sear the lamb fat side down until deeply browned.
- Position the lamb shoulder browned side up in the instant pot or slow cooker. Add the garlic, coriander, caraway, cayenne and chickpeas. Add the crushed tomatoes plus 1 can full of water. Cover and slow cook for 6-8 hours.
- Transfer the lamb into a bowl and allow to cool briefly. Skim excess fat from the broth and season to taste with the pepper and additional salt to taste. Add the chard and the couscous, if using, and continue to slow cook while you prepare the lamb.
- When the lamb is cool enough to handle, separate the meat from the bone, discarding the fat and sinew. Pull the meat apart into chunks and return to the pot. Stir well and cook until the chard is wilted and the couscous is tender to the bite. Taste for seasoning before serving in wide, shallow bowls.
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