Naomi E. Fast Hesston, KS

Prep. Time: 10 Minutes
Cooking Time: 6–7 Hours

Ingredients

  • 1½–2 lbs. lean lamb or beef, cubed
  • 2 15-oz. cans garbanzo beans, drained
  • 2 15-oz. cans white beans, drained
  • 2 medium onions, peeled and quartered
  • 1 quart water
  • 1 tsp. salt
  • 1 tomato, peeled and quartered
  • 1 tsp. turmeric
  • 3 Tbsp. fresh lemon juice
  • 8–10 pita bread pockets

Ideal Slow Cooker Size: 5-Quart

Method

  1. Combine ingredients in slow cooker.
  2. Cover. Cook on High 6–7 hours.
  3. Lift stew from cooker with a strainer spoon and stuff in pita bread pockets.

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