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.
cooking time 4-6 hrs preparation time 15 Minutes
Preheat oven to 160°C.1
Heat half the oil in flameproof casserole dish or fry-pan over medium–high 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 3–4 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