← Back to Search Results slow cooking Middle Eastern
lamb-goulash-au-blanc

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

With spring lamb coming into the markets and fresh lemons still on the trees in California, this is a great recipe for end-of-winter dining. It is another recipe from Nancyjo Riekse, adapted for the slow cooker from one she has been making for 20 years. If lemon and lamb is a new combination for you, note it is a common pairing in Middle Eastern cuisine. When you see the term au blanc, it means that the meat is not browned first. Serve this with buttered wide egg noodles and garnish with grated lemon zest.

Yield : Serves 4 to 6

Ingredients

  • 3 tablespoons unsalted butter, softened
  • 1 medium-size yellow onion, chopped
  • 2 pounds fresh spring lamb stew meat, such as shoulder, cut into 1½-inch cubes
  • 1 lemon, seeded and very thinly sliced
  • 1 teaspoon caraway seeds
  • 2 teaspoons dried marjoram
  • 1 clove garlic, peeled
  • 1 cup vegetable broth
  • Salt and freshly ground black pepper to taste

Directions

1. Smear the bottom of the slow cooker with the butter and sprinkle with the onion. Put the lamb in the cooker, and arrange the lemon slices over it.

2. In a mortar, mash together the caraway seeds, marjoram, and garlic with a pestle; stir into the broth. Add the broth to the cooker, cover, and cook on LOW until the lamb is fork-tender, 5 to 6 hours. Season with salt and pepper and serve.

Notes

Cooker: Medium or large round or oval

Setting and cook time: LOW for 5 to 6 hours


© 2005 Beth Hensperger and Julie Kaufmann

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

281kcal (14%)
561mg (23%)
6g
1g
15g (23%)
0g
7g (33%)
5g
1g
114mg (38%)
1g
31g
46mg
510mg
53mcg RAE (2%)
16mg (26%)
40mg (4%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
martin-yans-china Martin Yan's China
by Martin Yan
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
in-the-kitchen-with-david In the Kitchen with David
by David Venable
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?