Slow cooked Lamb with Pumpkin and Paprika https://thesourcebulkfoods.com.au/wp-content/uploads/2019/08/lamb.jpg Dinner, Gluten Friendly 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)  Preheat oven to 160°C.  Heat half the oil in flameproof casserole dish or fry-pan over medium–high heat.  Season 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.  Heat 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.  Pour 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.  Bring to simmer, then put lid on and leave to cook on high for 4 hours (or low for 6 hours). Check occasionally.   Serve with steamed green beans, cooked rice or quinoa and a green salad.  PTcooking time 4-6 hrs preparation time 15M
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Slow cooked Lamb with Pumpkin and Paprika

slow cooked lamb and pumpkin recipe DOWNLOAD RECIPE

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
TIME

cooking time 4-6 hrs preparation time 15 Minutes

SERVES

4

DIFFICULTY
METHOD

Preheat oven to 160°C. 

1

Heat half the oil in flameproof casserole dish or fry-pan over mediumhigh heat. 

2

Season lamb with sea salt and freshly ground black pepper. Working in batches to prevent the lamb stewing, cook lamb, turning occasionally, for about 34 mins, or until browned. Remove. 

3

Heat 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. 

4

Pour 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. 

5

Bring to simmer, then put lid on and leave to cook on high for 4 hours (or low for 6 hours). Check occasionally.  

6

Serve with steamed green beans, cooked rice or quinoa and a green salad. 

7

Dinner

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