Serves 6 to 8.
From "Slow Cooker Revolution," by the editors of America's Test Kitchen1.
• 3 onions, minced
• 3 tbsp. vegetable oil
• 3 tbsp. sweet paprika
• 8 garlic cloves, minced
• 2 tbsp. tomato paste
• 4 tsp. ground cumin
•1/2 tsp. cardamom
• 1/4 tsp. cayenne pepper
• 1 (14.5-oz.) can diced tomatoes
• 1 c. chicken broth, plus extra as needed
• 3 tbsp. Minute tapioca
• 2 tbsp. red wine vinegar
• 2 bay leaves
• 1 tsp. sugar
• 1 (4-lb.) boneless lamb shoulder roast, trimmed and cut into 11/2 -in. chunks
• Salt and pepper
• 1/4 c. minced fresh cilantro
Microwave onions, oil, paprika, garlic, tomato paste, cumin, cardamom and cayenne in a bowl, stirring occasionally until onions are softened, about 5 minutes. (No microwave? Sauté the onions in the oil with the spices and tomato paste.) Transfer onion mixture to slow cooker.
Stir in tomatoes with juice, broth, tapioca, vinegar, bay leaves and sugar. Season lamb with salt and pepper, and nestle into slow cooker. Cover and cook until lamb is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.)
Stir in cilantro, season with salt and pepper to taste, and serve.