Last autumn I was pregnant and off meat in a big way so I feel like I missed out on a whole year of slow-cooked goodness. Well I am making it up for it now, starting with this sticky shredded lamb flavoured with tangy pomegranate molasses.
Have it with nutty cous cous and yoghurt, in a pita with salad, or as I am going to try tonight – on a pizza with fresh figs, feta and chimmichurri.
- ¼ cup olive oil
- 2.5kg leg of lamb (bone-in)
- 1 tablespoon cumin seeds
- 2 large red onions, quartered
- 6 cloves garlic, halved
- 3 large carrots, thickly sliced
- 1 tablespoon smokey paprika
- 4 cups beef stock
- ½ cup pomegranate molasses
- 1¼ cups brown sugar
- fresh coriander to serve
- Preheat oven to 160°C (conventional). Score the fat on the lamb with a sharp knife. Rub lamb with cumin, salt and pepper.
- Heat 1 tablespoon of the oil in a large heavy-base saucepan or roasting dish over high heat. Brown the lamb for 2-3 minutes each side. Set aside.
- Reduce the heat to medium. Add the remaining oil, onions, garlic, carrots and paprika to the pan/dish. Cook for 5 minutes, until browned.
- Add the lamb back to the pan/dish with the stock, molasses and sugar. Season. Bring to the boil. Cover with a lid or aluminium foil and cook in the oven for 3 hours.
- Turn the lamb over, and cook for 2 hours. Remove the lid/foil and cook for a further 1 hour.
- If the sauce is not thick enough for you at this stage, you can decant it into a saucepan and boil for 3-5 minutes, until thickened.
- You can serve the meat and vegetables as is with the sauce poured over or mash the vegetables into the sauce, shred the lamb and stir through the sauce. Sprinkle with coriander to serve.
- You could also make this in a slow-cooker.
- To store, divide the shredded meat and sauce into airtight containers and freeze for up to 3 months.
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