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| I added quarter red radishes in my version. |
- 1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup all potato starch
- 2 tbsp. vegetable oil
- 1 lg. (1 cup) onion, sliced thin
- 2 cups water
- 1 cup frozen peas, thawed
- 4 cups mustard greens
- 3 tbsp. Tamari sauce
- 2 tsp. sugar
- 1/4 cup water
Lamb Preparation:
Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with potato starch. Heat oil in an oven safe pot over medium-high heat.
Brown lamb a few pieces
at a time in the hot oil. Remove to slow cooker.
Reduce heat to
medium. Add onion and cook 3 to 4 minutes, until
lightly golden. Stir in the water, scraping up the caramelized bits on
bottom of pot. Transfer onion mixture to the slow cooker. Cover and cook on med/high for 4 to 5 hours, adding peas
during the last 30 to 45 minutes.
Greens Preparation:
Using the same pot, pre-heat to medium/high heat, place freshly rinsed mustard greens and water into the pot. As the liquid steams the greens add tamari sauce and sugar. Stir to coat the greens with the liquid, reduce heat to medium/low. Place a lid over the pot and let stand for 3-5 minutes. Shut heat off and your greens are ready to serve as a side with the lamb.
