Lamb and Vegetable Zanzibar Stew in Crock pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
400 gram(s) Macro Diced Italian Tomatoes No added Salt 250 grams Lamb Chop (no bones)2 medium (2-1/2" diameter) Onions, raw diced4 clove Garlic chopped2 tsp Ginger Root grated1 tsp Turmeric, ground 2 cup, shredded Cabbage, fresh 2 medium Carrots, raw sliced on a diagonal1 pepper Peppers, hot chili, red, fresh sliced2 tbsp Extra Virgin Olive Oil 2 serving Potato Red cut into quarters0.5 cup Peas, frozen 1 oz B L Corn Meal Mush Old Fashioned (Polenta) 2 tsp curry powdersalt and pepper to taste0.5 cup Chick Peas
1.Brown the meat and put into crock pot
2. Brown the diced onions
3. Add the garlic, ginger, turmeric and curry powder - salt and pepper - stir
4. Pour in diced tomatoes and simmer for a few seconds. Pour into crock pot.
5. Add everything else accept the peas and corn meal to the crock pot.
6. Set the crock pot on low for 6 hours.
7. 20 minutes before time is up add the corn meal.
8. 10 minutes before time is up add the frozen peas.
Serve with brown rice
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESSTHOMPS.
2. Brown the diced onions
3. Add the garlic, ginger, turmeric and curry powder - salt and pepper - stir
4. Pour in diced tomatoes and simmer for a few seconds. Pour into crock pot.
5. Add everything else accept the peas and corn meal to the crock pot.
6. Set the crock pot on low for 6 hours.
7. 20 minutes before time is up add the corn meal.
8. 10 minutes before time is up add the frozen peas.
Serve with brown rice
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESSTHOMPS.
Nutritional Info Amount Per Serving
- Calories: 419.9
- Total Fat: 14.4 g
- Cholesterol: 80.0 mg
- Sodium: 177.9 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 7.7 g
- Protein: 33.0 g
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