Go Back: Just Slow Cooking Recipes Home Page
Go To: Lamb Recipes Index
Lamb Stew with Cauliflower
2 pounds boneless lamb, cut into 1 1/2 inch cubes
2 medium onions, chopped
1 small cauliflower, cut into florets
1 clove garlic, minced
1 T. chopped parsley
1 1/2 t. salt
1/4 t. pepper
16 ounce can tomato paste
1 cup white wine
Combine all ingredients in cooker. Cook on high for 5-6 hours.
Yield: 4-6 servings
General comments about this recipe:
Cauliflower: A typical cauliflower (about 1 1/2 pounds/680 grams more-or-less) when served as a side vegetable will feed three to four people. I've had good results with cauliflower in a slow cooker, but only when I cut them up into bite-sized pieces. For some reason, large pieces seem to turn out harder than the 'crispy' that I was looking for, bite sized ones seem to be perfect, but then I rarely cook more than two servings in one of my smaller slow cookers (1 1/2 quarts) because only two of us like it. Might be the slow cooker. But don't have them frequently enough to seriously confirm, but anything larger than a 1 1/2 quart has not turned out for me. Bite-sized works in stews and watery stuff, but I've grown tired of listening to the complaining when I do, so I rarely do stews with cauliflower.
Parsley: Curley leaf parsley is widely used as a garnish. (That's the green leafy stuff that you move to the side so you can start eating.) It's actually used in a number of mixtures. It's supposed to be good for you to eat the stuff (well, except for pregnant women). I like it as a shake on to things like baked potato or in mashed potato, but not enough to eat it in dishes like taboulleh. If you don't have any parsley (fresh is much better, apparently), you can substitute chervil or cilantro.
Click here for the Printer friendly version. (Just shows the recipe only)
You can Click Back to return here.