Spicy Slow Cooker Lamb
Prep time
Cook time
Total time
Ingredients:
- 2.4kg leg lamb
- 2 cups passata
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 cloves garlic
- 2 cups cous cous
- 3 cups vegetable chicken stock
- or 1 head cauliflower
- 1 onion
- 1 tsp coconut oil
- 360 grams baby spinach
Method:
- The first thing you need to do if you are cooking a leg of lamb in a slow cooker, is make sure it will fit. If you are feeding a larger family like ours, most likely it will not fit in one piece. I use a hacksaw to cut the leg of lamb so it will fit into the slow cooker.
- In a non stick fry pan, add the leg of lamb and brown on all sides.
- Place browned lamb into slow cooker.
- In a bowl, mix passata and spices.
- Pour the passata mix onto the lamb.
- Cook on high for 4 hours.
- Turn the leg of lamb over and then cook on low for another 4 hours or high for 2 hours.
- minutes before you wish to serve, boil water to make stock or boil stock.
- Remove lamb from the slow cooker and let it sit for about ten minutes in a large dish covered by tin foil.
- Place 1 cup of couscous into a bowl and add 1.5 cups of boiling veggie stock. Cover with plastic wrap and let it sit for about 7 minutes. Then simply fluff with a fork and the couscous is ready to serve.
- I do this twice to make enough couscous for our family. I have found that trying to do this in one big lot doesn't work so well for me. By making it in two batches the couscous is lighter and fluffier.
- If you are going to serve with cauliflower couscous, follow the instructions here (omit spices from the couscous or keep them if you like a very spicy dish
- Using forks shred the meat from the bone.
- Place baby spinach on plates, top with couscous, then add lamb and serve!
Notes:
While my notes refer to cooking in a slow cooker, you could easily cook this in a casserole type dish in the oven for a shorter time frame.
Recipe by Planning With Kids at https://planningwithkids.com/2013/08/18/spicy-slow-cooker-lamb/