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.