Sarah Wilson's Slow Cooker Spiced Lamb Shoulder recipe
A delicious slow cooked lamb recipe from Sarah Wilson's Slow Cooker Cookbook, perfect for a Sunday lunch.
A delicious slow cooked lamb recipe from Sarah Wilson's Slow Cooker Cookbook, perfect for a Sunday lunch.
Total time
Prep time
Amount
Ingredients
- 1.5 cm knob ginger peeled and finely grated
- 6 large garlic cloves crushed
- 1 tablespoon tomato purée
- Juice of 1/2 lime
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried turmeric
- 1 teaspoon sumac
- 1 teaspoon chilli flakes
- 1 teaspoon sea salt
- 2kg lamb shoulder - bone in
- 4 tablespoons olive oil
- 2 carrots - peeled and roughly chopped
- 2 parsnips - peeled and roughly chopped
- 1 red onion - peeled and cut into wedges
- 1 sweet potato - peeled and chopped into chunks
- 375 ml water or vegetable stock
- 1 tablespoon arrowroot (if gluten-free or paleo) or cornflour - mixed to a paste in cold water
- Handful of coriander leaves - chopped to serve
Serves 6
Preparation time: 10 minutes (+ overnight marinating)
Cooking time: 8 hours on low, 4 hours on high
Method
The night before:
- Combine the ginger, garlic, tomato purée, lime juice, spices and salt in a bowl.
- Score the lamb (2 cm deep) several times. Place the lamb in the slow-cooker insert.
- Drizzle with oil, and then rub on the spice mixture to coat, making sure to get into the grooves.
- Cover and place the slow-cooker insert in the fridge overnight to marinate.
In the morning: - Tuck the veggies around the edges of the lamb and underneath if you need to.
- Pour water or stock into the slow-cooker insert.
- Cover and cook for 8 hours on low or 4 hours on high until the meat is tender and falling off the bone, taking care not to allow the slow cooker to run dry.
- Add 125 ml more water or stock to the slow cooker throughout cooking if the water has evaporated completely (remember to increase cooking time for 20-30 minutes each time if you do this).
In the evening: - When cool enough to handle, transfer the lamb and veggies to a plate.
- Combine the cornflour mixture and stir into the sauce.
- Leave lid off and cook on high for 20 minutes or until the sauce thickens.
- Serve the veggies, lamb and gravy sprinkled with coriander.
- Suggested Sides: Steamed greens
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