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Slow-cooker lamb pot roast with almond and pomegranate
Slow-cooker lamb pot roast with almond and pomegranate
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Prep Time:
15 minutes
Cook Time:
370 minutes
Total Time:
385 minutes
Slow-cooked lamb pot roast with vibrant pomegranate flavor.
Ingredients:
  • Fresh mint leaves, to serve
  • 4.60 gm olive oil
  • 1.2kg easy-carve leg of lamb
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 3cm piece fresh ginger, peeled, finely chopped
  • 400g can diced tomatoes
  • 2 carrots, thickly sliced
  • 1 whole small red chilli
  • 5.00 gm ground cumin
  • Large pinch of saffron threads
  • 125.00 ml raisins
  • 1/2 pomegranate, seeds removed
  • Cooked quinoa, to serve
  • Flaked natural almonds, to serve
  • Fresh coriander leaves, to serve
  • Extra pomegranate seeds, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil until shimmering. Sear lamb for 5 minutes, turning occasionally, until beautifully browned. Then, transfer the lamb to a 5.5-litre slow cooker.
  • Lower the heat to medium. Sauté onion in the pan for 5 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant. Transfer everything to the slow cooker. Mix in tomatoes, carrot, chili, cumin, saffron, and 1⁄2 cup of cold water. Cover with the lid.
  • Cook on low for 6 hours, adding raisins halfway through. Season with salt and pepper, then stir in pomegranate seeds.
  • Thinly slice the tender lamb and serve alongside fluffy quinoa topped with a generous sprinkle of crunchy almonds, fresh mint, fragrant coriander, and extra juicy pomegranate seeds for a burst of flavor and texture.

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