This sweet, meltingly-tender lamb recipe makes a show-stopping dinner-party dish with fresh kale and sweet bursts of pomegranate.
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1.Combine lamb with spices and chilli in a large bowl; season. Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook lamb, in batches, turning, for 10 minutes, or until well browned. Remove from cooker.
2.Meanwhile, cut whole pomegranate in half. Hold pomegranate, cut-side down over a sieve into a medium bowl and hit the back of the pomegranate with a wooden spoon to release the juice and seeds. Reserve ¼ cup (60ml) juice and ⅓ cup seeds separately. Refrigerate seeds until required.
3.Heat remaining oil in cooker on sauté (MEDIUM) setting; cook onion, garlic and ginger, stirring, for 5 minutes or until onion softens. Stir in stock, maple syrup, molasses and reserved pomegranate juice. Return lamb to cooker; bring to the boil.
4.Cook, covered, on low, for 8 hours.
5.Add kale to cooker; cook, covered, on high for 5 minutes or until kale is wilted. Season to taste.
6.Serve lamb topped with reserved pomegranate seeds and almonds.
Serve lamb with steamed pearl couscous, quinoa or rice, and lemon wedges.Note