Recipe

Slow-cooker lamb with kale & pomegranate

This sweet, meltingly-tender lamb recipe makes a show-stopping dinner-party dish.

  • 30 mins preparation
  • 8 hrs cooking
  • Serves 6
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Ingredients

  • 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

Method

  • 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.

Notes

Serve lamb with steamed pearl couscous, quinoa or rice, and lemon wedges.

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