Turning up the cozy level here with Crockpot Lentil Lamb Stew and a side of couscous. Anyone else trying to hibernate this winter? I sure am. Something about not as many sun hours and cold weather makes me want to cozy up with my favorite blanket and Netflix. Netflix is a blessing and a curse. Why? For one, I love being able to watch shows without commercial interruptions. I’m also the type of person that loses interest in a show if I have to wait an entire week for the next episode. My dreams have come true because now I can watch entire seasons. Yes, I know, welcome to 2018. The negative? I usually watch entire seasons in one sitting. And without commercials, I don’t really do much else, other than binge on whatever latest and greatest series I’ve decided to commit to. I know I’m not the only one who gets the dreaded “Are you still watching?” notice on the screen. Yes, I’m still here, 4pm, in the same PJs I had on since last night snacking and watching. Thanks for the reminder that I’ve accomplished next to nothing today.
The bright side? I made coffee (gold star for me), and managed to start Crockpot Lentil Lamb Stew (double gold stars). Other than that, I spent the majority of my weekend watching my very latest obsession: El Ministerio Del Tiempo [The Ministry of Time], a Spanish-language series with English Subtitles. Don’t let that discourage you, though. It really is a great show. I think I know more about Spain’s history than I do U.S. history at this point. So my day wasn’t a complete waste. I inadvertently had a full-day history lesson. Did I mention I’ve been on this foreign shows on Netflix kick? Spain has taken over my account, and basically all my recommendations are Spanish. But I’m not complaining… they are worth every minute.
Ingredients
- 1 lb Lamb shoulder, cubed
- 1 cup Dry Green Lentils
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Carrots, cut into 1/2 inch pieces
- 3 Yukon Gold Potatoes, cubed
- 2 tablespoons Olive Oil
- 3 tablespoons Cumin
- 2 tablespoons Ground Coriander
- 1 tablespoon Seven Spice
- Salt to taste
- 1 Cinnamon Stick
- 2 Bay Leaves
- 1 Dried Black Lemon
- 1/2 can Tomato Paste
- 5 cups Chicken Stock
- Optional: Couscous
Instructions
- In the bowl of your crockpot, add Onions, garlic, olive oil, carrots, potatoes, lamb, lentils, bay leaves, cinnamon stick and black lemon.
- In a small bowl, mix together the cumin, seven spice, salt and Coriander until combined and add to your crockpot
- Mix together tomato paste and chicken stock until the paste has dissolved into the stock then pour into the crockpot, covering the contents
- Cover and cook over high heat for 4 hours, until the lamb is tender and lentils are soft
- Optional: serve with couscous
