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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