Feeding the Funky Bunch: Persian Lamb

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It’s cold and chilly in Perth at the moment, so the perfect time to whip out a few slow cooker recipes. This persian lamb was originally a Neil Perry recipe that a friend cooked us for dinner one night. I’ve since changed it here and there, and now converted it for TMX and slow cooker. The result is a delicious, thick and spicy dish with melt-in-your-mouth lamb. Best to cook this one while you’re out all day as the smell is divine! I like to serve this with cous cous (which only takes a few minutes to prepare) and roast vegetables, however it is also good with steamed veg and rice. If you are short on time just roughly chop some slow cooking veggies like pumpkin, carrot and potato, and throw it in the slow cooker with the lamb. For best results this dish needs a good 8-10 hours in the slow cooker.

Persian Lamb

Ingredients

  • 500g diced lamb shoulder
  • 2 brown onions
  • 20g butter
  • 1tsp ground cinnamon
  • 1tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1tsp pink salt
  • 1tbs thermomix vegetable stock concentrate
  • 100g dried prunes
  • 1tsp raw sugar
  • 75g lime juice (approx 2 limes)
  • Pinch of saffron threads
  • 120g water

To serve

  • Large handful of fresh mint
  • Roasted almonds or pistachios
  • Steamed or roasted vegetables
  • Cous cous or Rice

TMX Method

  1. Turn slow cooker on to warm up
  2. Peel & quarter onions, place in TMX and chop 5 sec, Sp 5
  3. Add butter and cook 100C, 3 min, Sp 1
  4. Add ground spices and salt, cook 100C, 3 min, Sp 1
  5. Add prunes and chop 5 sec, Sp 5
  6. Add stock, sugar, lime juice, saffron & water
  7. Cook 100C, 3 min, Sp 1
  8. Pour 2/3 of mixture into slow cooker, then add lamb (fresh or frozen), then pour remainder of sauce over the lamb
  9. Cook 8-10 hours
  10. Serve on cous cous or rice with vegetables and garnish with fresh mint and chopped almonds or pistachios

Non-TMX Method

  1. Turn slow cooker on to warm up
  2. Peel & chop onions
  3. Roughly chop prunes
  4. Heat butter in a frypan and add onions
  5. Cook over medium heat for 3-5 min until onions are softened
  6. Add ground spices and salt, cook stirring over medium heat for another 1-2 min
  7. Add stock, prunes, sugar, lime juice, saffron & water to pan
  8. Cook over medium heat for 5 min
  9. Pour 2/3 of mixture into slow cooker, then add lamb (fresh or frozen), then pour remainder of sauce over the lamb
  10. Cook 8-10 hours
  11. Serve on cous cous or rice with vegetables and garnish with fresh mint and chopped almonds or pistachios
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