Grandpa David's Lamb Stew

Lamb Stew December 15, 2015

Spicy, low fat, low carbohydrates

This is a spicy stew that is low-fat and low carbs. Requires 10 Qt. Crockpot, frying pan,1 pint measuring cup, sharp paring knife. Preparation time: 45 minutes.

  • 3/4 cup Wild Rice
  • 3 Red Bell Peppers
  • 3 Green Bell Peppers
  • 4 Large Jalapeno Peppers
  • 1/2 lb Green Onions
  • 3 Shallots (full size)
  • 4 Carrots
  • 1 Head Garlic (no, not a clove; a HEAD)
  • 4 Tomatoes (large)
  • 8 oz Organic Crimini Mushrooms
  • 1 lb Lamb Steak (or Lamb Shank, less bone)
  • 1-1/2 cup Syrah or GSM wine
  • Grated Parmesan Cheese (as needed as topping)
  • Garlic Oil
  1. Soak rice overnight with 2 cups of water. Pour off water and rinse twice in morning.
  2. Start cooker on low with 2 cups of water.
  3. Chop Bell peppers (removing seeds), Jalapenos (keeping seeds), Shallots, Carrots, Green onions and Tomatoes. Add to cooker.
  4. Chop garlic and save in a measuring cup.
  5. Add Italian seasoning, stir crockpot.
  6. Cut lamb into 1/2 oz slices, removing fat and ligament material.
  7. Sautee lamb in frying pan on high heat in garlic oil for 10 min, then pour off fat. After 10 min, add 1/2 of garlic, olive oil, and mushrooms for additional 10 minutes. Then add Lamb, mushrooms, and other half of garlic into crockpot. Add remaining garlic into crockpot.
  8. Stir, and cook on low overnight. Stir every few hours. (yes, overnight).

Serve with a topping of grated parmesan cheese. (15 servings.)
© 2015, David Retz. All Rights Reserved.