Slow Cooker Lamb

This is an Eid Favorite in the Muhammad household, easy to prepare and flavorful over bulgur, freekeh, wild rice or couscous.

SERVINGS: 4

Ingredients:

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1 Vidalia onion, diced

2 celery stalks, diced

2 carrots, peeled and diced

3 cloves garlic, crushed

1 cup chicken or vegetable stock

1 cup chopped tomatoes

2 tablespoons tomato paste

1 teaspoon fresh rosemary, chopped

1 teaspoon ginger

1 bay leaf

3 pounds halal lamb, cut into cubes and external fat trimmed salt and freshly ground pepper to taste

2 tablespoons olive oil

1 cup lemon juice

Directions:

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1. Place onion, celery, carrots, garlic, stock, tomatoes, tomato paste, rosemary, ginger, and bay leaf in a slow cooker. Stir to combine.

2. Season the lamb with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the lamb and brown on all sides, about 5 minutes total. Transfer to the slow cooker.

3. Remove the sauté pan from the heat, pour in the lemon juice, and return to medium-high heat.

4. Bring to a simmer, stirring to scrape up any browned bits from the bottom.

5. Add the lemon juice to the slow cooker, cover, and cook on high for 6 hours until very tender.

6. Transfer the lamb to a large serving dish.

7. Remove the bay leaf from the cooking liquid and blend/puree the liquids and solids until smooth. Pour sauce over the lamb.

*Serve with mashed sweet potatoes, rice, bulgur wheat, or couscous to soak up the delicious sauce.