← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lidias-italy Lidia's Italy
by Lidia Bastianich
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
in-the-kitchen-with-david In the Kitchen with David
by David Venable
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
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
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?