Spring Lamb with Spring Vegies Done in a Slow Cooker
When spring is in the air, I still continue to use my slow cooker for quick meals with stunning results. Why not checkout my spring lamb in the slow cooker made delicious with Latasha’s Kitchen Biriyani Masala Paste. And yes my love affair with fresh fennel continues as well :)
Ingredients (Serves 6)
- 4 tbsp olive oil
- 1 red onion, sliced
- 2 sprigs curry leaves
- ½ large fennel bulb, finely sliced
- 3 cloves garlic, bashed
- 2 fresh tomatoes
- ½ jar Latasha’s Kitchen Biriyani Masala Paste
- ½ leg of lamb with the bone in, approx 1.2 kg
- 1 x 400 g can Mutti baby roma tomatoes plus juice
- 200 ml Ayam coconut milk
- ⅓ cup water (use to rinse out the empty jar of Biriyani paste)
- 2 handfuls raisin
- 5 large pitted prunes
- 1 small bag frozen kale or spinach 200 g
- 1 cup frozen or fresh peas
- 1 potato, cut into big chunks
- 1 carrot, cut into chunks
- 1 x 400 g can Italian organic brown lentils, drained and rinsed (can double the quantity if you wish)
- 1 jalapeno sliced in rounds
- Sea salt flakes according to taste
- Heat a 5 litre slow cooker pot on the stove with olive oil. I use the Kambrook brand. Layer the base of the slow cooker with the sliced onions and some salt. Allow the onions to soften slightly then add fennel slices and garlic. Cook for 5 minutes.
- Add Latasha’s Kitchen Biriyani Masala Paste to the pot and mix well with the rest of the ingredients. Rinse out the empty paste jar with the water and add it to the pot. Cook for around 10 minutes on medium heat.
- Add the lamb and allow it to brown and caramelise well on all sides for around 8 minutes. Pour in the tomatoes followed by the coconut milk. Then add the rest of the ingredients ie raisins, prunes, kale, peas, carrot, potato and the rinsed lentils and sliced jalapenos all around the lamb.
- Bring to a boil, then place the lid on and transfer the slow cooker pot to its main base.
- Cook on the low temperature setting for at least 6 hours or longer until the meat is falling off the bone.
- After 4 hours cooking, turn the meat carefully using a large pair of tongs.
- Serve sauce with pulled chunky pieces of lamb and vegetables.
Delicious served as a stew with fresh bread or with steamed vegetables and mashed potatoes or sweet potatoes.