This Indo-Greek style slow-cooked lamb shoulder is packed with aromatic spices and flavors. The long cooking time ensures the meat is tender and juicy, making it a perfect dish for a paleo, gluten-free meal.
Ingredients: 1 lamb shoulder about 4-5 pounds. 4 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 1 tablespoon paprika. 1 teaspoon ground cinnamon. 1 teaspoon ground turmeric. 1 teaspoon sea salt. 1/2 teaspoon black pepper. Juice of 1 lemon. 1/4 cup olive oil. 1 onion, sliced. 1 cup chicken or beef broth. Fresh parsley, for garnish optional.
Instructions: To make a marinade, combine the grated ginger, cumin, coriander, paprika, cinnamon, turmeric, salt, pepper, lemon juice, and olive oil in a small bowl. Cover the entire lamb shoulder with the marinade by rubbing it in. Give it at least an hour to marinate, but preferably overnight. In the slow cooker, arrange the sliced onion at the bottom. In the slow cooker, arrange the marinated lamb shoulder over the onions. Cover the lamb shoulder with the broth, either beef or chicken. The lamb should be soft and easily falling apart after 8 to 9 hours of low cooking in the slow cooker with a cover on. After the lamb shoulder is cooked, take it out of the slow cooker and use two forks to shred the meat. If desired, top the slow-cooked lamb shoulder prepared in the Indo-Greek style with fresh parsley.
Prep Time: 20 minutes
Cook Time: 540 minutes
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