Ingredients
- 1 tablespoon olive oil
- 1 pound lamb (ground or stew cut pieces)
- 25.41 ounces chicken stock (gluten free chicken stock, 3 cups)
- 1 can (28 ounces) chopped tomatoes
- 1 medium onion, chopped
- 1/8 teaspoon gingerroot, grated (fresh)
- 1 1/2 teaspoons cumin
- 3/4 teaspoons cinnamon
- 3/4 teaspoons turmeric
- 1/8 teaspoon cayenne pepper (may use 1/4 teaspoon)
- 1/2 cup carrots, shredded or chopped
- 3 cups sweet potato (chopped)
- Salt (to taste)
- Pepper (to taste)
How to Make
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Step 1: Get out a medium pan and pour in the 1 tablespoon of olive oil. On medium--high heat, add the chopped onion and spices. Then add the lamb; just long enough to brown it. Add in one cup only of the chicken stock to deglaze what tidbits are in the pan.
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Step 2: Place all those ingredients into the slow cooker. Then add all the rest of the ingredients, mixing everything well.
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Step 3: Put the lid on and cook on low for 8 hours.
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Step 4: You may top this with harissa if desired. Serve over brown rice or millet if desired.
We hope you enjoy this recipe!
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