1. Combine ingredients (except miso or tamari and cilantro) in slow cooker. Stir, cover and cook on low 6 to 8 hours or high for 3 to 4 hours, or until the lamb is tender. Remove and discard the bay leaves.
2. Disslove the miso or tamari into 1/2 cup of stew, add the mixture back to the cooker and stir. Serve garnished with fresh cilantro.
Go to full version of