Prep 20 mins
Cook 8 hrs
This slow cooker recipe is for a tasty Parsi dish from India.
- 4 lbs lamb shoulder, cut into 2 inch pieces excess fat trimmed
- 1⁄4 cup cider vinegar
- 1 tablespoon dark brown sugar, packed
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 teaspoon fennel seed
- 1 teaspoon ground cardamom
- 1⁄8 teaspoon saffron thread, crushed
- 1⁄4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 2 tablespoons peanut oil
- 2 large yellow onions, thinly sliced
- 1 piece fresh ginger, peeled minced (2-inch piece)
- 3 medium garlic cloves, minced
- 2⁄3 cup dried turkish apricot, packed
- 1⁄2 cup almonds, sliced
- 2 cups vegetable broth
- 1⁄2 cup no-salt-added tomato sauce
- 1 (9 ounce) can shoestring potatoes (Pik-Nik brand recommended)
- In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves and salt until the meat is thoroughly coated in the spices.
- In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent (3 minutes).
- Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, vegetable broth and tomato sauce.
- Cover and cook on low until the meat is very tender (6-8 hours). If you left the bones with the meat, remove the meat with tongs and separate the meat from the bones, discarding the bones.
- Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed.
- Return the deboned meat to the sauce and season to taste with salt. Serve over shoestring potatoes for a traditional Parsi meal. You can also serve it over cooked brown rice, over couscous or steamed, stemmed spinach.