Food

Slow Cooker Stew: Lamb with Spring Onions

By Seth Fera-Schanes

Winter has come on strong in the city.  Residents, equipped with hats, gloves, scarfs and bundled in puffy coats scurry along the streets trying to get from the subway to their apartment or the subway to work.  This is the sad consistency of winter.  The grayness that hangs over the city keeps New Yorkers inside binge watching Netflix shows (I keep rewatching Dexter…)

If you don’t feel like wandering around in the cold, I have included a warming stew recipe below.  This recipe first appeared on The Refined Chef website.  It is hearty for a winter day but has an eye toward the coming Spring.  The slow cooker is perfect for a cold weekend because you can place everything together in the morning, smell the developing flavors as you watch movies and then have a nice dinner.

Lamb and Spring Onion Stew

Lamb and Spring Onion Stew

Serving size: 4-6
Prep time: 15 minutes
Cook time: 6 hours

Ingredients:
1 lb lamb stew meat – cubed
6 cups cubed red potatoes – about 2 large potatoes
4 cups chopped spring onion – about 1 bunch
4 cups chopped red swiss chard (or any color) – about 1 bunch
1 cup dry Amaranth
15 oz can chopped tomatoes
32 oz lamb stock
4 sprigs fresh marjoram
Olive oil
Salt and pepper

Directions:

In a saute pan over medium high heat add a little olive oil. Allow to heat for about 1 minute and then slowly add lamb pieces. Brown pieces on all sides and remove from heat.In a crock-pot add chopped potates, chopped spring onion, chopped swiss chard, lamb stock, chopped tomatoes, browned lamb, fresh marjoram and a little salt and pepper to taste.

Set to low heat and cook for 6 hours.

Before serving, prepare Amaranth according to directions on package. For one cup of Amaranth you will want 2 cups of water, bring to a boil and then reduce and cook for about 20-25 minutes stirring occasionally.

To serve:
1 scoop of cooked Amaranth at the bottom of the bowl. Top with lamb stew. Serve hot and enjoy.

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