Put your slow cooker to good use and make this tender Moroccan-style lamb. Served with a veggie rice salad, this recipe is one to add the list.
Serves66, with leftovers
Cook time6 hr 5 mins6 hour 5 minutes
Prep time20 mins20 minutes
with leftovers
Ingredients
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
2 tbs olive oil
1.7kg Coles Australian Lamb Shoulder Roast Bone In
1 large brown onion, cut into wedges
3 carrots, peeled, thickly sliced diagonally
1 cup (250ml) chicken stock
Rice salad
2 x 250g pkts microwavable brown, red and wild rice
1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
2 bunches baby broccoli
60g pkt Coles Australian Baby Rocket
2 tbs lemon juice
1 tbs olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine cumin, coriander, paprika, ginger, cinnamon, turmeric and oil in a large shallow dish. Add lamb and rub the spice mixture all over lamb to coat.
Step 2
Heat a large frying pan over high heat. Add the lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker with the onion, carrot and stock. Cover and cook for 6 hours on high (or 8 hours on low) or until the lamb is tender.
Step 3
Meanwhile, to make the rice salad, heat rice following packet directions. Cook the asparagus and baby broccoli in a saucepan of boiling water for 2 mins or until bright green and just tender. Refresh under cold water. Drain well. Combine the rice, asparagus mixture, rocket, lemon juice and oil in a large bowl. Season.
Step 4
Transfer lamb to a serving platter. Season. Serve with the rice salad.
