- 3 tablespoons unsalted butter, softened
- 1 medium-size yellow onion, chopped
- 2 pounds fresh spring lamb stew meat, such as shoulder, cut into 1½-inch cubes
- 1 lemon, seeded and very thinly sliced
- 1 teaspoon caraway seeds
- 2 teaspoons dried marjoram
- 1 clove garlic, peeled
- 1 cup vegetable broth
- Salt and freshly ground black pepper to taste
- Smear the bottom of the slow cooker with the butter and sprinkle with the onion. Put the lamb in the cooker, and arrange the lemon slices over it.
- In a mortar, mash together the caraway seeds, marjoram, and garlic with a pestle; stir into the broth. Add the broth to the cooker, cover, and cook on LOW until the lamb is fork-tender, 5 to 6 hours. Season with salt and pepper and serve.