Traditional lamb stew is cooked together in a crock pot without browning the ingredients first. Make this stew low-fat by trimming fat from the lamb before tossing it into the pot. Store lamb stew in the refrigerator for up to two days or in the freezer for one month.
Turn a 6-quart slow cooker on low. Add 1 3/4 pounds cubed white potatoes, 3 chopped carrots and 3 sliced celery stalks. Clean and trim 3 leeks under cold water to remove the dirt from between the layers. Discard the green parts and thinly slice the leeks. Add the leeks to the pot.
Trim the fat for 2 pounds boneless leg of lamb. Chop the meat into bite-sized chunks. Add the lamb to the slow cooker with 14 ounces of stock, 2 teaspoons chopped thyme, 1 teaspoon salt and 1 teaspoon cracked pepper. Cover with the lid and cook for at least 8 hours, or until the lamb is tender. Stir in 1/4 cup chopped parsley. Serve hot.
Make a Middle Eastern lamb stew by swapping the potatoes, carrots and celery for a can of chickpeas, 6 ounces baby spinach and 2 chopped onions. Season with 4 teaspoons ground cumin, 1 tablespoon ground coriander, 1/4 teaspoon cayenne pepper and 1/4 teaspoon salt. Sauté 4 minced garlic cloves and a can of diced tomatoes before adding it to the stew.