Ingredients
2 pounds ground lamb5 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1/4 cup red wine6 garlic cloves, minced3 tablespoons minced fresh mint or 1 tablespoon dried mint1 tablespoon dried marjoram1 tablespoon dried rosemary, crushed1-1/2 teaspoons salt1/2 teaspoon pepperOptional toppings: Plain Greek yogurt and crumbled feta cheese
Preparation
In a large skillet, cook and crumble lamb over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer lamb to a 4- or 5-qt. slow cooker. Stir in water, tomatoes, onion, wine, garlic, herbs, salt and pepper.
Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired.
