I can’t seem to blog about anything, but maybe I’ll manage to do a little food blogging this winter! Here’s one of the things I recently made for dinner. It was a total experiment and it worked out, so yay! The measurements aren’t entirely accurate, so don’t worry about being too exact. Have fun! Oh, almost all of the spices were by Simply Organic, if you’re interested.

 Crock Pot Lamb Stew

 6 cups chicken broth
2 cups lamb stew meat
2 cups brown rice
5 stalks celery
1 cup broccoli pieces
1/2 + 1/8 cup half and half
 505 green chile sauce
Worcestershire sauce
House of Tsang Mongolian fire oil
Garlic powder
All seasons salt
All purpose seasoning

  1. Pour the chicken broth into the crock pot and turn it on to low. 
  2. Get your rice going. 
  3.  Chop the lamb into bite sized chunks, set aside. 
  4. Chop the celery and broccoli, set aside. 
  5. Put approx. 1 tbsp. butter in a frying pan to melt and add 1/4 tsp rosemary and salt. 
  6. Once the butter is melted, add the lamb, sprinkle 1 tsp salt, 1 tsp garlic powder, and 1/2 tsp rosemary over it. Stir occasionally. 
  7.  When the lamb is cooked, add it to the chicken broth. But don’t scrape the pan! 
  8. Turn crock pot up to high/medium if you’re planning to eat it soon. 
  9. Add tbsp. butter to the pan and let it melt, then pour in the celery and broccoli. Sauté  for approx. 3-5 minutes. 
  10.  Add 1/8 cup half and half to the pan, stir a few times, add to the crock pot. 
  11.  Once the rice is done, add it to the crock pot. 
  12.  Add 1 tsp salt, 1 tsp garlic powder, 1 tsp rosemary, 1 tsp all seasons salt, 1 tsp all purpose seasoning, 1 tsp fire oil, and 1-2 tbsp worcestershire sauce. 
  13.  Add half of the 505 green chile. 
  14.  Add 1/2 cup half and half. 
  15.  Season to taste if you need to, otherwise, enjoy!

No comments:

Post a Comment