- 1 Vidalia onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, crushed
- 1 cup chicken or vegetable stock
- 1 cup tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon ginger
- 1 bay leaf
- 3 pounds halal lamb, cut into cubes and external fat trimmed
- salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 cup lemon juice
- 1 cup fresh figs, sliced
Place the onion, celery, carrots, garlic, stock, tomatoes, tomato paste, rosemary, ginger, and bay leaf in a slow cooker and stir to combine.
Season the lamb with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the lamb and brown on all sides, about 5 minutes total. Transfer to the slow cooker.
Remove the sauté pan from the heat, pour in the lemon juice and return to medium-high heat.
Bring to a simmer, stirring to scrape up any browned bits from the bottom of the pan.
Add the lemon juice to the slow cooker; cover and cook on high for 6 hours until very tender.
Transfer the lamb to a large serving dish.
Remove the bay leaf from the cooking liquid and blend/puree the liquids and solids until smooth.
Pour the sauce over the lamb and top with fresh figs.
Serve with mashed sweet potatoes, rice, bulgur wheat, or couscous to soak up the delicious sauce.