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Slow Cooker Lamb Stew with Pomegranate Molasses
Slow Cooker Lamb Stew with Pomegranate Molasses
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Prep Time:
15 minutes
Cook Time:
480 minutes
Total Time:
495 minutes
Tender lamb stew infused with tangy pomegranate molasses, cooked effortlessly in a slow cooker for a deliciously easy gourmet meal.
Ingredients:
  • 1 tablespoon olive oil
  • 2 pounds boneless lamb meat, diced into 1 inch or bite size pieces
  • 1 large yellow onion, diced
  • 2 cups chicken stock
  • 1/2 cup pomegranate molasses
  • 1 teaspoon salt
  • 1 1/2 pounds small potatoes
  • 5 cloves garlic, diced
  • 1/2 cup chopped parsley
  • 1/2 cup chopped basil
  • 1 cup pepitas
  • Special equipment:
  • 5 quart slow cooker
Instructions:
  • To sear the lamb, preheat your slow cooker on the sear or browning setting. If not available, use a large skillet or Dutch oven over medium high heat. If necessary, work in batches to ensure even browning. Heat oil in the pan, add lamb, and sear for 6 to 8 minutes without stirring excessively. Transfer the browned lamb to the slow cooker if searing on the stovetop.
  • Combine in the slow cooker: onion, stock, pomegranate molasses, salt, potatoes, garlic, parsley, and basil. Mix well and simmer on low for 8 to 10 hours.
  • Taste the stew to adjust the salt to your preference. Add the pepitas to the slow cooker and mix well, or garnish individual servings with pepitas as desired. Enjoy the stew and store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

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