Good Eggs Meal Kits
Slow Cooker Lamb with Big Beans & Green Harissa
Product Details
This springy lamb stew feels fresh and light because it’s bumping with beans and veggies. Green harissa flavors the broth with toasted cumin and coriander, along with fresh herbs.
Contains:
Ingredient Notes: The lamb may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost the lamb same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Equipment Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 8 hours.
What You Get
Lamb stew meat (see note below)
Carrots
Onion
Garlic
Large white lima beans
Green harissa
Cilantro
Yogurt
What You'll Need
Salt and freshly ground pepper
Olive oil
Step 1
Remove the lamb from the packaging and pat dry with paper towels. Trim any large pieces of hard fat, and season the lamb with salt.
Step 2
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil. Working in batches, cook the lamb until browned, turning once or twice, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer the lamb to the slow cooker.
Step 3
Meanwhile, cut the carrots into chunks. Cut the onion into 8 wedges. Slice 3 cloves of garlic.
Step 4
Add the carrots, onion, garlic, beans, and harissa to the slow cooker. Stir to combine and pour in just enough water to cover. Cover and slow cook until the lamb is tender and the beans are tender but not falling apart, on low for 8 hours or high for 4 hours (see note below). Season with salt and pepper to taste.
Step 5
Just before serving, pick the cilantro leaves and toss the stems. Spoon the lamb and beans into bowls, dollop with the yogurt, scatter with the cilantro leaves, and serve warm.
