Recipe

Spicy Slow Baked Lamb

All Recipes / Family / Lamb / Dinner

There are times in my life where I do not want to be tied to the kitchen, let alone the cooker, so for me to have an electric slow cooker with a substantial pot, is an essential piece of kitchen equipment. This recipe is also exceptionally easy to do, with a marination over night and slow cooking the whole dish in one pot the next day, allows a busy person FREEDOM to get on with other demands/chores, so that a the end of one has a delicious pot of yumminess to serve to the family, loved ones or friends.

If you do not have a slow cooker, then it is perfectly OK to make this dish using a conventional oven, using a casserole pot with a well fitting lid. I would recommend a slow cook at a low temperature (say 120-150ºC) for up to 2 hours or more. The meat needs to be tender and falling off the bone and of course, the veggies soft.

By the way, any left over meat slices up well for a cold cut the next day (GREAT with a creamy mash or in a sandwich with pickles) but of course, this is only possible if any is left over!

6
10 mins + overnight
6 hours +
Automatic slow cook

Ingredients

  • 2kg shoulder of lamb
    - bone in
  • Marinade Rub
  • 1.5 cm knob ginger
    - skin removed, roughly chopped
  • 6 large cloves of garlic
    - peeled
  • 1 tablespoon tomato purée 
  • 1 fresh lime
    - juice only
  • 2 tsp ground cumin
  • 2 tsp dried paprika 
    - powder
  • 1 tsp ground coriander 
  • 1 tsp tumeric
  • 1 tsp sumac
  • 1 tsp dried chili flakes
  • Large pinch sea salt flakes
  • 4 tbsp olive oil
  • The pot
  • 2 carrots
    - peeled and roughly chopped
  • 2 parsnips
    - peeled and roughly chopped
  • 1 red onion
    - peeled and cut into wedges
  • 1 medium sweet potato
    - peeled, chopped into chunks
  • 375 ml cold water
  • 3-4 dried whole chillis
    - optional
  • 1 fresh lime
    - cut into slices
  • Coarsely ground black pepper
    - plenty
  • Garnish
  • Finely sliced onion and chopped coriander
  • Serve
  • Cauliflower puree

Instructions

  • Pre-night marinade:
  • 01 Place ginger, garlic, tomato purée, lime juice, spices and pinch of salt in food processor. Whizz up well until a smooth paste.
  • 02 Score the lamb (2 cm deep) several times. Place the lamb into the slow-cooker china bowl without the electrical frame, drizzle with oil, and then rub the lamb with the spice mixture thickly coating all over, making sure to get well into the cut grooves. Now add the whole dried chillies, pushing these also into the grooves.
  • 03 Top with slices of fresh lime, cover with the slow cooker lid, and place in the fridge overnight to marinate (see pic 1).
  • 04 To cook the next day:
  • 05 Remove pot from the fridge and push all the chopped vegetables around and underneath the lamb. Add the cold water and another generous grind of black pepper (see pic 2).
  • 06 Cover and cook for 8 hours on AUTO until the meat is tender and falling off the bone.
  • To serve:
  • 07 Remove lamb from the juices and serve sliced with tender vegetables and a touch of the flavoursome lamb gravy.
  • 08 Extra good with a garnish of raw onion and chopped coriander, served on a bed of rice or cauliflower puree.

Notes

As with all slow cooker recipes its important to remember that once you lift the lid during 'cooking' you always have to add an extra 20 minutes to the total cooking time - every time you lift the lid, the heat escapes!

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