12 Rich Slow Cooker Lamb Stew Recipes for Hearty Weekend Dinners

Slow cookers are a good option when you want lamb stew ready by dinnertime with little hands-on time. These recipes give you different ways to make a rich stew using ingredients that are easy to find. You can pick one based on what you already have or what your family likes. Each one is written to serve four to six people and works well for weekend meals.

Helpful Tips Before You Start

These tips will help your lamb stew cook evenly and develop rich flavor in the slow cooker.

Choose the right cut

Lamb shoulder or shank works best. These cuts stay moist and become tender after hours of low heat.

Sear the meat first

Brown the lamb in a hot pan before adding it to the slow cooker. This step builds deeper flavor in the finished stew.

Layer vegetables properly

Place root vegetables like carrots and potatoes at the bottom. They hold up better under long cooking times.

Watch the liquid level

Fill the slow cooker no more than three quarters full. Too much liquid can dilute the stew and make it thin.

Taste before serving

Check seasoning in the last hour. Slow cooking can mute salt and herbs, so adjust as needed.

Classic Red Wine Lamb Stew with Root Vegetables

This stew combines tender lamb with earthy root vegetables in a rich red wine broth. It works well for weekend dinners when you want a hands-off meal that fills the house with warm aromas. The long cook time yields soft vegetables and deeply flavored meat.

Classic Red Wine Lamb Stew with Root Vegetables

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Knife

Ingredients

  

• 2 pounds lamb stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups dry red wine
• 2 cups beef broth
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and chopped
• 4 medium potatoes, cubed
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown them on all sides for even color and better flavor.
• Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens.
• Transfer the lamb mixture to the slow cooker. Pour in the red wine and beef broth.
• Stir in the tomato paste, then add the carrots, parsnips, and potatoes. Tuck in the rosemary, thyme, and bay leaves.
• Season with salt and pepper. Cover and cook on low for 8 hours until the lamb is fork-tender.
• Remove the herb sprigs and bay leaves before serving.

Notes

For a thicker broth, mix a spoonful of the cooking liquid with a teaspoon of flour and stir it back in during the last 30 minutes. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Knife

Moroccan Spiced Lamb Stew with Apricots and Chickpeas

This slow cooker stew pairs tender lamb with sweet dried apricots and creamy chickpeas. The warm spices create a balanced dish that feels special enough for weekend dinners yet simple to prepare ahead. It delivers a rich broth with soft textures from the long cook time.

The combination of savory meat and fruit keeps each bite interesting. Chickpeas add substance, making the stew satisfying on its own or with simple sides.

Moroccan Spiced Lamb Stew with Apricots and Chickpeas

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3/4 cup dried apricots, halved
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Place the lamb cubes in the slow cooker. Add the diced onion and minced garlic on top.
• Sprinkle the cumin, cinnamon, ginger, paprika, salt, and black pepper over the lamb and vegetables.
• Pour in the beef broth and stir gently to distribute the spices.
• Add the drained chickpeas and halved apricots, then stir once more to combine everything evenly.
• Cover and cook on low for 7 to 8 hours, until the lamb is very tender.
• Stir the stew, taste, and adjust salt if needed. Sprinkle with chopped cilantro before serving.

Notes

Taste the broth near the end of cooking and add a pinch more cinnamon if you prefer sweeter notes. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Skip the cilantro if you do not have it on hand, or use parsley instead.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board

Irish Guinness Lamb Stew with Pearl Barley

This Irish Guinness lamb stew combines tender chunks of lamb with chewy pearl barley in a dark, malty broth. The slow cooker handles the long simmer, so it fits well for weekend cooking when you want a substantial dinner without much hands-on time.

The stout gives the stew a rich background flavor that pairs nicely with root vegetables, while the barley thickens the broth slightly and adds a pleasant bite. It works especially well on cold days when you need something warming and filling.

Irish Guinness Lamb Stew with Pearl Barley

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board

Ingredients

  

• 1.5 pounds lamb stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 medium potatoes, cubed
• 4 cloves garlic, minced
• 1 cup pearl barley
• 12 ounces Guinness stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the lamb chunks and brown them on all sides for about 5 minutes. Transfer the lamb to the slow cooker.
• Add the onion, carrots, and celery to the same skillet. Cook for 4 minutes until the onion softens. Stir in the garlic and cook for 1 minute more, then scrape everything into the slow cooker.
• Add the potatoes, pearl barley, Guinness, beef broth, tomato paste, thyme, and bay leaves to the slow cooker. Season with salt and pepper.
• Stir gently to combine, then cover and cook on low for 7 to 8 hours until the lamb is very tender and the barley is cooked through.
• Remove the bay leaves, taste and adjust seasoning if needed, then stir in the chopped parsley just before serving.

Notes

Brown the lamb well before adding it to the slow cooker to build deeper flavor in the finished stew. The pearl barley will absorb some liquid as it cooks, so check the consistency near the end and add a splash more broth if it seems too thick. Leftovers reheat nicely on the stovetop with a little extra broth stirred in.

Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Cutting Board

Indian Curry Lamb Stew with Lentils and Spinach

This stew combines tender lamb with hearty lentils in a spiced Indian curry sauce. Fresh spinach stirred in at the end adds color and a light contrast to the rich broth. It works well for weekend dinners when you want a warming meal with minimal hands-on time.

The slow cooker builds deep flavor as the lamb softens and the lentils thicken the sauce. The result is a comforting, one-pot dish that feels both familiar and a little special.

Indian Curry Lamb Stew with Lentils and Spinach

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Knife

Ingredients

  

• 1.5 pounds lamb stew meat, cubed
• 1 cup dried brown lentils, rinsed
• 5 ounces fresh spinach leaves
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons curry powder
• 1 tablespoon fresh ginger, grated
• 1 can (14.5 ounces) diced tomatoes
• 1 can (13.5 ounces) coconut milk
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Season the lamb cubes with salt and pepper. Heat a skillet over medium-high heat and brown the lamb in batches for 3 to 4 minutes per batch. Transfer the browned lamb to the slow cooker.
• Add the diced onion, minced garlic, grated ginger, curry powder, rinsed lentils, diced tomatoes, coconut milk, and beef broth to the slow cooker. Stir everything to combine.
• Cover and cook on low for 7 to 8 hours, until the lamb is very tender and the lentils are soft.
• Stir in the fresh spinach during the last 10 minutes of cooking so it wilts but keeps its bright color. Taste and adjust salt if needed before serving.

Notes

Stir the spinach in right at the end to prevent it from turning dull. Leftovers thicken further overnight and reheat well on the stovetop with a splash of broth. If you prefer a milder curry, reduce the curry powder by half and add a pinch of garam masala at the finish.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Large Skillet, Knife

Mediterranean Lamb Stew with Olives, Tomatoes, and Herbs

This slow cooker lamb stew combines tender pieces of meat with briny olives and bright tomatoes. The herbs build a savory broth that feels both comforting and fresh, making it a good choice for relaxed weekend meals when you want something hearty without much hands-on time.

The finished stew has a rich texture from the slow-cooked lamb and a balanced flavor that comes from the olives cutting through the tomatoes and herbs. It pairs well with crusty bread or simple rice on the side.

Mediterranean Lamb Stew with Olives, Tomatoes, and Herbs

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds lamb shoulder, cut into 1.5-inch chunks
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 1 cup Kalamata olives, pitted and halved
• 2 cups beef broth
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the lamb chunks and brown them on all sides for about 5 minutes total.
• Transfer the browned lamb to the slow cooker. Add the diced onion and minced garlic to the same skillet and cook for 2 minutes until softened.
• Pour the onion and garlic into the slow cooker along with the diced tomatoes, beef broth, rosemary, thyme, oregano, salt, and black pepper.
• Stir everything together, then cover and cook on low for 7 to 8 hours until the lamb is very tender.
• Stir in the halved Kalamata olives during the last 30 minutes of cooking so they warm through without losing their texture.

Notes

Stir the olives in at the end so they stay firm and add a salty pop rather than turning soft. If the broth tastes too mild after cooking, add an extra pinch of salt or a splash of the olive brine. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little extra broth if needed.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet

Smoky Paprika Lamb Stew with Bell Peppers and White Beans

This stew combines tender lamb with the earthy sweetness of bell peppers and creamy white beans. The smoked paprika gives it a steady depth that feels comforting on a cool evening. It suits weekend cooking when you want a hands-off meal that still tastes layered and filling.

The slow cooker does most of the work, turning the meat soft while the beans hold their shape. Serve it with crusty bread to soak up the broth.

Smoky Paprika Lamb Stew with Bell Peppers and White Beans

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds cubed lamb stew meat
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 bell peppers, sliced
• 2 tablespoons smoked paprika
• 4 cups beef broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown them on all sides, about 5 minutes total. Transfer the meat to the slow cooker.
• In the same skillet, cook the onion and garlic for 3 minutes until softened. Stir in the smoked paprika and cook for 30 seconds more to release its flavor.
• Add the onion mixture to the slow cooker along with the sliced bell peppers, beef broth, salt, and black pepper. Stir to combine.
• Cover and cook on low for 7 hours. In the last hour, stir in the white beans so they warm through without breaking apart.
• Taste and adjust salt if needed. Sprinkle with fresh parsley before serving.

Notes

Brown the lamb well at the start for deeper flavor in the final broth. If the stew thickens too much, add a splash of broth when you stir in the beans. Leftovers reheat gently on the stovetop and taste even better the next day.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet

French Herb Lamb Stew with Mushrooms and Red Wine

This stew combines tender lamb with earthy mushrooms in a red wine sauce seasoned with classic French herbs. It suits weekend dinners when you want a hands-off meal that still feels special.

The slow cooker turns the ingredients into a hearty dish with rich flavor and a thick, savory broth.

French Herb Lamb Stew with Mushrooms and Red Wine

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 lbs lamb stew meat, cut into cubes
• 8 oz cremini mushrooms, sliced
• 1 cup dry red wine
• 2 cups beef broth
• 1 large onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

 

• Pat the lamb dry and season it with salt and pepper. Toss the cubes with the flour until lightly coated.
• Heat the olive oil in a large skillet over medium-high heat. Brown the lamb in batches for 3 to 4 minutes per side, then transfer it to the slow cooker.
• Add the onion, carrots, garlic, and mushrooms to the same skillet. Cook for 4 to 5 minutes until the onion softens.
• Pour the red wine into the skillet and scrape up any browned bits. Simmer for 2 minutes, then add the beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a quick boil.
• Transfer the skillet contents to the slow cooker and stir everything together. Cover and cook on low for 7 to 8 hours.
• Remove the bay leaves before serving. Sprinkle with fresh parsley.

Notes

Brown the lamb well before adding it to the slow cooker for deeper flavor in the finished sauce. If the broth seems thin at the end, mix a teaspoon of flour with a little cold water and stir it in during the last hour. Leftovers reheat nicely on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Harissa-Spiced Lamb Stew with Sweet Potatoes and Cilantro

This slow cooker stew brings together tender lamb and sweet potatoes in a gently spiced harissa broth. The natural sweetness of the potatoes balances the heat, making it a reliable choice for relaxed weekend meals when you want something warming but not heavy.

The finished dish has a thick, savory texture with bright herbal notes from fresh cilantro stirred in at the end. It works well for casual dinners or when you need a make-ahead meal that reheats nicely.

Harissa-Spiced Lamb Stew with Sweet Potatoes and Cilantro

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds lamb stew meat, cut into chunks
• 2 tablespoons harissa paste
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 3 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the lamb chunks and brown them on all sides, about 5 minutes total. Transfer the lamb to the slow cooker.
• Add the diced onion and minced garlic to the same skillet and cook for 3 minutes until softened. Stir in the harissa paste and cook for 1 minute more.
• Transfer the onion mixture to the slow cooker. Add the sweet potato cubes, diced tomatoes with their juice, beef broth, salt, and black pepper.
• Stir everything together, cover, and cook on low for 7 to 8 hours until the lamb is fork-tender and the sweet potatoes are soft.
• Taste and adjust salt if needed. Stir in the chopped cilantro just before serving.

Notes

If the stew tastes too spicy after cooking, add an extra sweet potato during the last two hours to mellow the heat. Leftovers thicken as they sit, so loosen them with a splash of broth when reheating. The cilantro loses brightness if added too early, so always stir it in right before serving.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet

Rosemary Garlic Lamb Stew with Parsnips and Carrots

This rosemary garlic lamb stew combines tender lamb with sweet root vegetables in a savory broth. The slow cooker turns the ingredients into a filling meal that suits weekend dinners when you want something warm and simple to prepare ahead.

Garlic and rosemary give the dish an earthy aroma while the parsnips and carrots add natural sweetness. The lamb becomes soft after hours of gentle cooking, and the vegetables stay intact for a pleasing texture in each bowl.

Rosemary Garlic Lamb Stew with Parsnips and Carrots

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1½ pounds lamb stew meat, cut into 1-inch pieces
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 medium parsnips, peeled and cut into chunks
• 3 medium carrots, peeled and cut into chunks
• 1 large onion, diced
• 3½ cups beef broth
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Place the lamb, minced garlic, and chopped rosemary in the slow cooker. Stir to coat the meat evenly with the seasonings.
• Add the diced onion, parsnip chunks, and carrot chunks to the slow cooker. Pour the beef broth over the ingredients.
• Sprinkle in the salt and black pepper. Stir once to distribute the seasoning through the mixture.
• Cover and cook on low for 7 to 8 hours until the lamb is fork-tender and the vegetables are soft but not mushy.
• Taste the broth and adjust salt or pepper if needed before serving.

Notes

For a thicker broth, remove the lid during the final hour of cooking to let some liquid evaporate. Leftovers keep well in the refrigerator for three days and reheat gently on the stovetop with a splash of broth to loosen the texture. Skip any added thickeners since the long cook time naturally creates a light sauce from the lamb juices.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet

Coconut Curry Lamb Stew with Butternut Squash

This stew brings together tender lamb and sweet butternut squash in a creamy coconut curry broth. The slow cooker builds deep flavor over several hours, making it a good choice for relaxed weekend meals when you want something hearty without much hands-on time.

The finished dish has a mild curry warmth balanced by the natural sweetness of the squash. It works well served over rice or with flatbread to soak up the sauce.

Coconut Curry Lamb Stew with Butternut Squash

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds lamb stew meat, cut into 1-inch pieces
• 3 cups butternut squash, peeled and cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped cilantro

Instructions

 

• Place the lamb in a large skillet over medium heat and brown on all sides for about 5 minutes. Transfer the meat to the slow cooker.
• Add the diced onion, minced garlic, red curry paste, butternut squash, coconut milk, beef broth, salt, and black pepper to the slow cooker.
• Stir everything together until the curry paste is evenly distributed.
• Cover and cook on low for 8 hours or until the lamb is fork-tender and the squash is soft.
• Taste and adjust salt if needed. Sprinkle with chopped cilantro just before serving.

Notes

Brown the lamb first for better flavor, but skip this step if you are short on time. The butternut squash breaks down slightly during cooking to help thicken the broth. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board

Balsamic Braised Lamb Stew with Figs and Thyme

This slow cooker lamb stew brings together tender meat and sweet dried figs in a balsamic broth scented with thyme. It works well for weekend dinners when you want something hearty yet a little different from standard stews. The long cook time turns the lamb soft while the figs melt into the sauce and give it gentle sweetness.

The finished dish has a rich, savory-sweet flavor with earthy thyme notes. It pairs nicely with mashed potatoes or crusty bread to soak up the sauce.

Balsamic Braised Lamb Stew with Figs and Thyme

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 2 pounds lamb stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 3 tablespoons balsamic vinegar
• 1 cup dried figs, halved
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the lamb pieces and brown them on all sides, about 5 minutes total. Transfer the lamb to the slow cooker.
• Add the chopped onion and minced garlic to the same skillet. Cook for 3 minutes until the onion softens. Scrape everything into the slow cooker.
• Pour in the beef broth and balsamic vinegar. Add the halved figs, thyme sprigs, salt, and pepper. Stir gently to combine.
• Cover and cook on low for 7 to 8 hours, until the lamb is very tender. Remove the thyme sprigs before serving.

Notes

For a thicker sauce, remove the lid for the last hour of cooking. The figs break down and naturally sweeten the broth, so taste before adding extra salt. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet

Cumin-Spiced Lamb Stew with Green Beans and Potatoes

This cumin-spiced lamb stew combines tender pieces of lamb with earthy potatoes and fresh green beans in a slow cooker. The result is a hearty meal that suits weekend dinners when you want something warm and filling without much hands-on time.

The cumin gives the broth a warm, savory depth that pairs well with the soft potatoes and slightly crisp green beans. It is a straightforward dish that feels comforting on cooler evenings.

Cumin-Spiced Lamb Stew with Green Beans and Potatoes

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds lamb stew meat, cut into 1-inch pieces
• 2 teaspoons ground cumin
• 1 pound green beans, trimmed and halved
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the lamb, cumin, onion, garlic, potatoes, beef broth, salt, and pepper in the slow cooker and stir to combine.
• Cover and cook on low for 7 hours.
• Add the green beans to the slow cooker and stir gently.
• Cover and cook for 1 more hour until the green beans are tender and the lamb is soft.
• Taste and adjust salt or pepper if needed before serving.

Notes

Add the green beans only in the final hour so they keep some texture instead of turning soft. If the broth tastes mild after cooking, stir in an extra half teaspoon of cumin. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board