1.2 kg (2½ pounds) boneless lamb shoulder, cut into 10cm (4-inch) chunks
2 teaspoons ground cumin
2 teaspoons ground allspice
2 teaspoons fennel seeds
1 teaspoon smoked paprika
1 teaspoon dried chilli flakes
2 tablespoons olive oil
1 medium pomegranate (320g)
1 large brown onion (200g), sliced thickly
3 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
1 cup (250ml) beef stock
2 tablespoons pure maple syrup
1 tablespoon pomegranate molasses
4 medium kale leaves (140g), trimmed, shredded coarsely
¼ cup (20g) flaked almonds, toasted
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.
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.
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.
Cook, covered, on low, for 8 hours.
Add kale to cooker; cook, covered, on high for 5 minutes or until kale is wilted. Season to taste.
Serve lamb topped with reserved pomegranate seeds and almonds.
Serve lamb with steamed pearl couscous, quinoa or rice, and lemon wedges.