Ingredients
- 3 pounds or 1.2kg diced lamb shoulder
- 3 carrots
- 3 celery stalks
- 2 onions
- 4 garlic cloves
- 2 tablespoon tomato paste
- 2 teaspoons of cumin
- 1 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 2 teaspoons of smoked paprika
- 4 fresh twigs of rosemary
- 3 bay leaves
- 450ml of either bone broth or water (almost 2 cups)
- Optional:
- 1 tablespoon of arrowroot powder
- 1 tablespoon of Worcester sauce
Directions
- Slice the carrots and celery into medium-sized pieces. Slice the garlic cloves. Chop the onions finely. Put a tablespoon of olive oil in a large pan on medium heat and sear the lamb for 3 minutes. Once all sides are seared, place in the slow cooker.
- In the same pan, add onions, carrots, celery, garlic, tomato paste, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes on medium heat until the tomato paste starts browning.
- Transfer to the slow cooker. Add the water or bone broth, rosemary, and bay leaves.
- Optional: You can also add some Worcester sauce if you like or a tablespoon of arrowroot powder mixed with a little bit of water to thicken the sauce.
- Leave it to cook on the slow setting for 4 hours.