Halal Consumer - Issue 29 - page 25

Slow Cooker Lamb
By YaQutullah Ibraheem Muhammad MS, RDN, LD
1 Vidalia onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, crushed
1 cup chicken or vegetable stock
1 cup chopped tomatoes
2 tablespoons tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon ginger
1 bay leaf
3 pounds halal lamb, cut into cubes and external fat
salt and freshly ground pepper to taste
2 tablespoons olive oil
1 cup lemon juice
1. Place onion, celery, carrots, garlic, stock, tomatoes, tomato paste,
rosemary, ginger, and bay leaf in a slow cooker. Stir to combine.
2. Season the lamb with salt and pepper. In a large sauté pan over
medium-high heat, warm the olive oil until nearly smoking. Add the
lamb and brown on all sides, about 5 minutes total. Transfer to the
slow cooker.
3. Remove the sauté pan from the heat, pour in the lemon juice, and
return to medium-high heat.
4. Bring to a simmer, stirring to scrape up any browned bits from the
5. Add the lemon juice to the slow cooker, cover, and cook on high for
6 hours until very tender.
6. Transfer the lamb to a large serving dish.
7. Remove the bay leaf from the cooking liquid and blend/puree the
liquids and solids until smooth. Pour sauce over the lamb.
Serve with mashed sweet potatoes, rice, bulgur wheat, or couscous to
soak up the delicious sauce.
Summer 2014
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