Lamb Zuppa

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 lb ground lamb
• 1 large onion, chopped (1 cup)
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 4 cups reduced-sodium chicken broth
• 12 ounces tiny red new potatoes, each cut into 8 pieces
• 1 (12 ounce) can fat-free evaporated milk
• 2 tablespoons cornstarch
• 2 cups chopped fresh kale
• crushed red pepper flakes (optional)

Recipe

• 1 in a large skillet cook lamb, onion, and garlic over medium heat until meat is browned and onion is tender; drain off fat. return meat mixture to skillet; add oregano, salt, and crushed red pepper. cook for 1 minute more. transfer to a 3-1/2- or 4-quart slow cooker. add broth and potatoes.
• 2 cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. if using low-heat setting, turn to high-heat setting. in a small bowl combine evaporated milk and cornstarch until smooth; stir into cooker. stir in kale. cover and cook for 30 to 60 minutes more or until bubbly around edge of cooker. if desired, sprinkle with additional crushed red pepper.