Servings: 4


  • 1 Vidalia onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, crushed
  • 1 cup chicken or vegetable stock
  • 1 cup chopped tomatoes
  • 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

Step 1

Place onion, celery, carrots, garlic, stock, tomatoes, tomato paste, rosemary, ginger, and bay leaf in a slow cooker. Stir to combine.

Step 2

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.

Step 3

Remove the sauté pan from the heat, pour in the lemon juice, and return to medium-high heat.

Step 4

Bring to a simmer, stirring to scrape up any browned bits from the bottom.

Step 5

Add the lemon juice to the slow cooker, cover, and cook on high for 6 hours until very tender.

Step 6

Transfer the lamb to a large serving dish.

Step 7

Remove the bay leaf from the cooking liquid and blend/puree the liquids and solids until smooth. Pour sauce over the lamb.

Serve with mashed sweet potatoes, rice, bulgur wheat, or couscous to soak up the delicious sauce.