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