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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
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This recipe came from a Low-Carb Slow Cooker Cookbook. I liked it so much that I still make it, even though I'm not low-carb dieting. Super easy to make and very filling. I am notorious for fiddling around with herbs and spices in my cooking - so, feel free to experiment with different seasonings to add your own touch. Ingredients:
1 lb lean boneless lamb, cut into 1 inch pieces |
1 tablespoon cooking oil |
2 1/2 cups peeled turnips, cut into 1/2 inch pieces (2 medium) |
1 1/2 cups carrots, cut into 1/2 inch pieces (3 medium) |
1 1/2 cups peeled potatoes, cut into 1/2 inch pieces (2 medium) |
2 medium onions, cut into wedges |
1/4 cup quick-cooking tapioca |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon dried thyme, crushed |
3 cups beef broth |
Directions:
1. In a large skillet brown lamb, half at a time in the hot oil.
2. Drain off fat.
3. Combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in your slow cooker.
4. Stir in lamb and broth.
5. Cover and cook on low heat setting for 10-12 hours or on high heat for 5-6 hours.
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