About the Recipe
This slow-cooked lamb dish is infused with warm spices, tangy tamarind, and aromatic herbs, creating a rich and deeply flavorful meal.
Ingredients
2-3 lbs Lamb Roast (trimmed of skeletal pieces and excess fat)
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Chili Flakes (or Cayenne Pepper, adjust to taste)
1 teaspoon Paprika
4-5 Garlic Cloves (minced)
1 small piece of Ginger (minced)
1 tablespoon Salt
1 tablespoon Black Pepper
1 teaspoon Amma's Spice Mix (or a favorite spice blend)
1 teaspoon Tamarind Paste
1.5 teaspoons Vinegar
1 teaspoon Olive Oil
1 cup Chicken Stock
1 Bay Leaf
Optional: 1 piece of Lemongrass (for fragrance)
Optional Garnish: Chopped fresh Cilantro
Preparation
Prepare the Lamb:
Trim off any skeletal pieces and excess fat from the lamb roast. This may cause the lamb to lose its round shape, but it removes unwanted textures.
Rub the lamb with vinegar and olive oil to help tenderize the meat and prepare it for seasoning.
Make the Spice Paste:
In a small bowl, mix the dry spices: cumin, coriander, chili flakes, paprika, salt, pepper, and Amma's Spice Mix.
Add the tamarind paste and a little olive oil to create a paste.
Season the Lamb:
Generously rub the spice paste over the lamb, ensuring all sides are well coated.
Set Up the Slow Cooker:
Gently place the lamb into the slow cooker.
Add the chicken stock and bay leaf, pouring the stock carefully around the lamb to avoid washing off the spice rub.
If using lemongrass, add it to the slow cooker for an extra aromatic touch.
Cook the Lamb:
Set the slow cooker to high and cook for about 2 hours.
After 2 hours, check the lamb’s tenderness and salt levels. If the lamb feels cooked, use two forks to start pulling the meat apart gently.
Reduce the heat to low and cook for another 1-2 hours, allowing the flavors to deepen. Ensure there is some liquid in the cooker to prevent drying out.
Finish and Serve:
Just before serving, sprinkle freshly chopped cilantro over the lamb for added flavor and a pop of color.
Serve the lamb with its cooking juices alongside rice, flatbreads, or roasted vegetables.
Tips
Adjust the spice level by increasing or decreasing the chili flakes.
For a thicker sauce, remove the lamb once cooked and simmer the liquid in a pan to reduce it before serving.
The lamb is excellent for leftovers and can be used in wraps, salads, or sandwiches.
