Servings: 4
Ingredients
- 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.
