Lamb and Vegetable Zanzibar Stew in Crock pot

400 gram(s) Macro Diced Italian Tomatoes No added Salt
250 grams Lamb Chop (no bones)
2 medium (2-1/2" diameter) Onions, raw diced
4 clove Garlic chopped
2 tsp Ginger Root grated
1 tsp Turmeric, ground
2 cup, shredded Cabbage, fresh
2 medium Carrots, raw sliced on a diagonal
1 pepper Peppers, hot chili, red, fresh sliced
2 tbsp Extra Virgin Olive Oil
2 serving Potato Red cut into quarters
0.5 cup Peas, frozen
1 oz B L Corn Meal Mush Old Fashioned (Polenta)
2 tsp curry powder
salt and pepper to taste
0.5 cup Chick Peas

This is adapted from 'A Taste of Zanzibar' by Zarina Jafferji
The recipe was called Meat and Vegetable Stew (Mchuzi wa nyama namboga) . It was made on the stove top and included a pound (500 grams) of meat. Although it calls for goat or lamb, I think beef might work. It did not have chick peas. I added those.

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.