Simple Slow Cooker Recipes (Part 6) - Slow-cooker lamb pot roast with almond and pomegranate

Slow-cooker lamb pot roast with almond and pomegranate

Slow-cooker lamb pot roast with almond and pomegranate

·         Serves 4

·         Prep 15 minutes

·         Cook 6 hours 10 minutes

Ingredient

·         1 teaspoon olive oil

·         1.2kg easy-carve leg of lamb

·         1 brown onion,thinly sliced

·         2 garlic cloves, finely chopped

·         3cm piece fresh ginger, peeled, finely chopped

·         400g can diced tomatoes

·         2 carrots, thickly sliced

·         1 whole small red chilli

·         2 teaspoons ground cumin

·         Large pinch of saffron threads

·         ½ cup raisins

·         ½ pomegranate, seeds removed

·         Cooked quinoa, flaked natural almonds, fresh mint leaves, fresh coriander leaves and extra pomegranate seeds, to serve

Recipe

1.    Heat oil in a large frying pan over medium-high heat. Add lamb. Cook, turning, for 5 minutes or until browned all over. Transfer to the bowl of a 5.5-litre slow cooker.

2.    Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and ginger. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add tomatoes, carrot, chilli, cumin, saffron and ½ cup cold water. Stir to combine. Cover with lid.

3.    Cook on low for 6 hours (or on high for 3 hours), adding raisins halfway through cooking. Season with salt and pepper. Stir in pomegranate seeds.

4.    Slice lamb. Serve with quinoa, sprinkled with almonds, mint, coriander and extra pomegranate seeds.

Nutrition: (per serve) 2953kJ; 23.6g fat; 7g sat fat; 62.8g protein; 58.2g carbs; 9.1g fibre; 145mg chol; 225mg sodium.