Instructions
Over medium-high heat, heat a large skillet and add lamb, cooking until browned, about 6 minutes, turning occasionally. Remove the skillet from
the heat, and add garlic, cumin, paprika, coriander, salt and cayenne, mixing well. In a 6 quart slow cooker, add carrots and onion. Add lamb mixture, then squash and tomatoes in even layers. Cover and
cook 8 to 10 hours on low or 4 to 5 hours on high, until lamb and veggies are tender. About 15 minutes before the cooking time is up, stir in peas, olives, and lemon juice. Cover again, cooking on high
until peas are heated thru, about 10 minutes. Sprinkle with cilantro and serve.
Nutritional information per serving (1 1/2 cups): 302 cal, 11 g Fat, 3 g Sat Fat, 1 g Trans Fat, 69 mg Chol, 765
mg Sod, 29 g Carb, 8 g Fib, 26 g Prot, 118 mg Calc. Light points: 6
|
