Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, November 17, 2012


1 1/2 to 2 lbs lean lamb, cubed
2 cans (15-oz each) garbanzo beans, drained
2 cans (15-oz each) great northern beans, drained
2 medium onions, peeled & quartered
1 quart water
1/2 tsp salt
1 tomato, peeled & quartered
1 tsp tumeric
3 tbsp fresh lemon juice
8-10 pita bread pockets

Combine all ingredients, except pita breads, in a slow cooker or crockpot.  Place lid on cooker and cook on high setting 6 to 7 hours.

To serve, lift stew from cooker using a large strainer spoon and stuff into the pita bread pockets.

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