This aromatic lamb stew has tender shredded meat and flavorful onions, cooked low and slow with a bold garlic-cilantro sauce. Inspired by Peruvian style stews.
- 7 pounds leg of lamb or lamb shoulder, bones and fat removed (Note 1)
- 2 medium onions, chopped
- Add Onions & Lamb: Place chopped onions along bottom of
slow cooker. Cut lamb meat into 2-inch chunks and place on top of onions in slow cooker.
- Blend Sauce: Add all sauce ingredients to blender (Note 6) and blend until thick and smooth, about 20 seconds. Evenly pour sauce over lamb chunks in slow cooker, then use tongs to flip lamb chunks at the top so that sauce drips below and coats more surfaces.
- Cook & Serve: Cover and cook on low heat for 8 hours. Transfer only meat to large bowl, and shred using two forks. Transfer shredded meat back to slow cooker and stir to soak up liquid. Serve and store any leftovers (Note 7).
|Makes 10 Servings|
|Amount Per Serving (1.25 cups):|
|Calories 550 (60% from fat)|
|Total Fat 36g||56%|
|Saturated Fat 16g||78%|
|Net Carb 3.5g|
|Total Carb 4.5g||2%|
|Dietary Fiber 1g||3%|