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Slow cooked Lamb with Pumpkin and Paprika
If possible, buy organically raised, 100 per cent grass-fed lamb for this delicious Slow-cooked Lamb with Pumpkin and Paprika dish. Pasture-raised lamb contains valuable amounts of conjugated linoleic acid, a health-supportive fatty acid that has been shown to build muscle and reduce inflammation in the body.
INGREDIENTS
- 60ml organic olive oil, organic raw coconut oil or organic grass-fed ghee
- 600g boneless lamb shoulder, cut into 3cm chunks
- Sea salt, to season
- Freshly ground black pepper, to season
- 2 onions, roughly chopped
- 4 garlic cloves, finely chopped
- 3 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 600g butternut pumpkin, peeled & cut into 5cm pieces
- 1 rosemary sprig
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp organic ground turmeric
- 1 tsp organic ground cinnamon
- 1 tsp ground sumac
- 750ml organic chicken bone broth or organic beef bone broth (4-6 Tbsp mixed with water)
TIME
cooking time 4-6 hrs preparation time 15 Minutes
SERVES
4
DIFFICULTY
METHOD
Preheat oven to 160°C.
1Heat half the oil in flameproof casserole dish or fry-pan over medium–high heat.
2Season lamb with sea salt and freshly ground black pepper. Working in batches to prevent the lamb stewing, cook lamb, turning occasionally, for about 3–4 mins, or until browned. Remove.
3Heat remaining oil in slow cooker pot and sauté onion, garlic, celery and carrots until softened. Add rosemary and spices and stir for about 1 min.
4Pour in stock, then return lamb to dish, together with pumpkin. Make sure lamb and pumpkin are partially submerged, adding more stock or water if necessary.
5Bring to simmer, then put lid on and leave to cook on high for 4 hours (or low for 6 hours). Check occasionally.
6Dinner
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