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    You are in: Home / Recipes / East West Slowcooker/Oven Lamb Stew Recipe
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    East West Slowcooker/Oven Lamb Stew

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    RajaniAshu's Kitchen's Note:

    I came up with this recipe during a snowstorm in Seattle. After running erands and playing in snow it was delightful to come into the house and the meal was ready. Note: you can add any other vegetables of choice to the recipe

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    Units: US | Metric


    1. 1
      Trim the fat and sear the lamb in a pan. Transfer to the slow cooker. Add olive oil to the already hot pan and add the spices and onion and fry all the chopped vegetables on high heat for a minute. Turn off the heat. Add hot water and mix everything in the pan and pour in in the slow cooker. Put the potatoes and corn on top, and close the lid. Cook on high for 3 hours or low for 6 hours.
    2. 2
      After the given time, remove the lid carefully, lift the slow cooker pot and place it in the oven for about 10 mins at 450 degree F, stirring every few minutes to allow the soup to thicken. I usually turn on the broil for couple mins to allow the corn to broil as well.
    3. 3
      Take out the corn on the cob and the potatoes in a separate plate and dish out the lamb stew and garnish with freshly chopped cilantro. At my home, we have some scliced onions and lemon or lime on the side.
    4. 4

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    Nutritional Facts for East West Slowcooker/Oven Lamb Stew

    Serving Size: 1 (1023 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 917.7
    Calories from Fat 336
    Total Fat 37.3 g
    Saturated Fat 14.2 g
    Cholesterol 242.1 mg
    Sodium 269.6 mg
    Total Carbohydrate 67.8 g
    Dietary Fiber 8.9 g
    Sugars 11.2 g
    Protein 79.8 g

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