1 pound KOL Foods 100% grass-fed Lamb stew meat
Freshly ground black pepper
1 tablespoon olive oil
3/4 cup water
1/3 cup red wine vinegar
3 tablespoons tomato paste
2 teaspoons sugar
Have a 2-to-3-quart slow cooker at hand.
Season the lamb with salt and pepper to taste.
Heat the oil in a large saute pan over high heat. Add the lamb and cook for about 5 minutes, stirring often, just to brown it on all sides. Use a slotted spoon to transfer to the bowl of the slow cooker, along with the water.
Whisk together the vinegar, tomato paste and sugar in a small bowl, then add to the lamb and stir to incorporate. Cover and cook on LOW for 6 to 9 hours, or until the lamb is fork-tender.
Optional: de-fat the dish by removing the lamb with a slotted spoon, then refrigerate the cooking liquid for at least 1 hour or until the fat congeals on top. Scrape off and discard the fat; reheat the lamb over low heat, until warmed through or longer to reduce and thicken the sauce.