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Ingredients Jump to Instructions ↓

  1. 2 pound(s) lean lamb shoulder , cut in 1-in. chunks 12 medium boiling onions (about 1 1/2 lb) , peeled and halved lengthwise 2 cup(s) canned tomato puree

  2. 1 cup(s) dry red wine

  3. 3 tablespoon(s) red-wine vinegar

  4. 2 tablespoon(s) minced garlic

  5. 1 cinnamon stick

  6. 1/2 teaspoon(s) salt

  7. 1/2 teaspoon(s) pepper

  8. 1/2 teaspoon(s) sugar

  9. 1/4 teaspoon(s) ground allspice

  10. 1/4 teaspoon(s) cumin

  11. 1/4 teaspoon(s) dried oregano

  12. 1 can(s) (14 oz) artichoke hearts , drained and quartered 1/2 cup(s) chopped parsley

  13. Toppings: chopped walnuts and crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Shaffer Smith Mix ingredients except artichoke hearts and parsley in a 4-qt or larger slow-cooker. Cover and cook on low 8 to 10 hours or until lamb and onions are tender.

  2. Stir in artichoke hearts and parsley. Cover and let stand 2 minutes or until artichokes are hot. Remove cinnamon stick. Serve sprinkled with walnuts and feta cheese.

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