Prep time: 15 minutes
Cook time: 7 hours (Slow Cooker)
Serves 3 Adults
Slow cookers really are one of the best inventions of our time, put your ingredients together in a pot in the morning, set it - forget it & let it do it's thing. Being vegetarian I don't tend to use it too much for my own meals outside of my chilli & bolognese, but I do intend to develop more slow cooker veggie recipes too so keep an eye out for those down the line!
The meat eaters in the house love this recipe, it has some wonderful greek flavours & the lamb literally melts down into the sauce, so it's also a big hit for the lazy eaters! (You both know who you are!).
We took a family trip to Zakynthos, Greece about 10 years ago... it was so beautiful & the food was top notch. Between the Pita Gyros, the fresh Halva and the best pre-vegetarian roast dinner I have ever eaten. The Greeks know what they are doing - they use high quality ingredients that are put together and cooked with love & care.
If you have an aversion to tomatoes, not to worry - they don't come through too heavily in this stew, it is sweet, herbaceous & has everything you need right in one pot. I threw this on at 11am while on my lunch break and it was good to go by 6pm for dinner.
I hope you'll give it a try, and let us know what you think!
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Ingredients
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Method
Serves 3 Adults
- 300g Diced Lamb
- 2 Medium Yellow Onions
- 1 400g Tin Chopped tomatoes (with juice)
- 4 Cloves Garlic
- 3 Tbspn Gluten Free Plain Flour
- 1 Tsp Dried Rosemary
- 7 Crushed Juniper Berries (I used dried - these are optional)
- 1/2 Teaspoon Onion Powder
- 2 Cups Cubed Potatoes, Peeled
- 2 Cups Stock (I used Beef, but any will work)
- 1/4 Cup White Wine
- 2 Tablespoons Olive Oil
- Salt & Pepper to Taste
- 1.5 Cups Diced Red Bell Pepper
- 1/2 teaspoon Crushed Fennel Seeds (Or 1/4 Cup Chopped Fresh Fennel Herb)
- 4 Sundried Tomatoes
- Juice of 1/2 a Lemon
- 2 Tblspn Apple Cider Vinegar
- 2 Bay Leaves
- Feta Cheese to Serve
- Dice the Onions, Peppers and Potatoes & grab everything else you need to have it on hand.
- Plug in Slow Cooker and set to High.
- Heat 2 Tablespoons of olive oil in a pan over a medium heat and brown off the lamb. This should take about 5-6 minutes.
- Once the Lamb is browned, add the wine to the pan to deglaze all of the good stuff from the bottom. Add all of this to the slow cooker.
- Add the remainder of the ingredients to the slow cooker and give it a good stir, put un the lid and let it work it's magic.
- Stir occasionally throughout the day - I stirred about 4 times in 7 hours.
- Dish into big bowls and crumble some Feta on tip, all that's left is to enjoy & pretend you're in the mediterranean! (Especially the low volume of dishes to wash up).
I really want to go on holidays, so I'm doing it through food - you should join in!
- Beckha