Slow Cooker Lamb Stew

6 standard portions

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Ingredients

• 2-2.5 lb boneless Lamb ((900g-1.2kg))
• 1 tsp allspice (ground pimento) ((5g))
• 1 tsp turmeric ((5g))
• 1 tsp ground cinnamon ((5g))
• 1 tsp ground nutmeg ((5g))
• 1 tsp black pepper ((5g))
• 1 tsp ground cardamom ((5g))
• 1 tsp ground coriander ((5g))
• 1 tsp ground ginger ((5g))
• 6 stems of thyme (stems removed)
• 1 tsp coriander (fresh cilantro) ((5g))
• 1 tsp pink salt ((5g))
• 1 large onion garlic
• 4 garlic cloves (minced)
• 2 medium tomatoes +1tbsp tomato paste
• 2 bay leaves
• 1 cinnamon stick
• 1½ cups lamb stock ((355ml)(gluten free))
• 1 ½ cup brussel sprouts (halved (160g))
• 1 large Parsnip
• 1/3 cup cranberries ((35g))

Method

1. Place the lamb in a large bowl.
2. Season the meat with spices/herbs - allspice (pimento), nutmeg, cinnamon, ginger, cardamom, coriander, turmeric, black pepper, thyme, cilantro, pink salt.
3. Wrap and refrigerate for several hours or overnight.
4. Add your oil to your skillet (I'm using my 2 in 1 stewing slow cooker unit) with the lamb and proceed to sear the meat on medium heat (this will take several minutes).
5. Add the onion and garlic and saute until they become translucent and soft.
6. Stir in the tomato and tomato paste.
7. Transfer the contents to your slow cooker/crockpot (I'm using my Morphy Richards 2 in 1 sear and slow cook so I don't need to do this step).
8. Add the lamb stock (adding your sprouts now if you want them very soft), tie the cinnamon stick and bay leaves together and cover the unit with a lid.
9. Set to slow cook for 4 hours on high.
10. 1 hr 30 minutes before the stew is done add your vegetables (make a slurry 30 minutes before if needed, see notes)and cranberries .
11. Remove the cinnamon stick/bay leaves.
12. Do a taste test and adjust for seasoning if required prior to serving.