Slow Cooker Lamb Stew

Ingredients

• 3 pounds or 1.2kg diced lamb shoulder
• 3 carrots
• 3 celery stalks
• 2 onions
• 4 garlic cloves
• 2 tablespoon tomato paste
• 2 teaspoons of cumin
• 1 teaspoon of salt
• 1/4 teaspoon of ground pepper
• 2 teaspoons of smoked paprika
• 4 fresh twigs of rosemary
• 3 bay leaves
• 450ml of either bone broth or water (almost 2 cups)
• Optional:
• 1 tablespoon of arrowroot powder
• 1 tablespoon of Worcester sauce

Directions

1. Slice the carrots and celery into medium-sized pieces. Slice the garlic cloves. Chop the onions finely. Put a tablespoon of olive oil in a large pan on medium heat and sear the lamb for 3 minutes. Once all sides are seared, place in the slow cooker.
2. In the same pan, add onions, carrots, celery, garlic, tomato paste, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes on medium heat until the tomato paste starts browning.
3. Transfer to the slow cooker. Add the water or bone broth, rosemary, and bay leaves.
4. Optional: You can also add some Worcester sauce if you like or a tablespoon of arrowroot powder mixed with a little bit of water to thicken the sauce.
5. Leave it to cook on the slow setting for 4 hours.