Slow Cooker Spiced Coconut Lamb and Sweet Potato Stew
Place the sliced onion in a heat-proof storage container.
In the bottom of a saucepan, toast the coriander and black peppercorns over medium heat for 4-5 minutes, or until fragrant. Add the vinegar, sugar, salt and water. Whisk to combine and bring to a boil before removing from the heat. Strain the liquid over the onions, submerging them completely, pushing down with a spatula or wooden spoon, if necessary.
Cool uncovered at room temperature, then cover tightly and store in the refrigerator for up to 2 weeks.
In a large sauté pan, heat 1 tablespoon of cooking oil over high heat.
Season the lamb on all sides with 1 teaspoon of ras el hanout, salt and pepper.
Once the oil is hot (but not smoking), add in the seasoned lamb. Work in batches, if necessary, to avoid overcrowding the pan. Cook the lamb for 5 minutes or until it’s a deep golden brown on all sides. Transfer the browned lamb and any excess oil to a 6-quart slow cooker.
Add the coconut cream, fish sauce, 2 teaspoons of ras el hanout, garlic, ginger and sambal oelek to the slow cooker. Stir to combine. Cook the lamb until tender (7-8 hours on low, 4-5 hours on high).
Meanwhile, with about 45 minutes left in the cooking time, preheat the oven to 425° F.
Toss the sweet potatoes with a drizzle of olive oil, the remaining ras el hanout and 1/2 teaspoon of kosher salt. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and roast 20 minutes or until they are tender and beginning to brown, tossing halfway through.
Remove the lid from the slow cooker and stir in the roasted sweet potatoes. Continue cooking over low heat about 5 minutes or until warmed through.
To serve, ladle the stew into bowls and top with cabbage, pickled red onions and fresh cilantro
Ingredients
Directions
Place the sliced onion in a heat-proof storage container.
In the bottom of a saucepan, toast the coriander and black peppercorns over medium heat for 4-5 minutes, or until fragrant. Add the vinegar, sugar, salt and water. Whisk to combine and bring to a boil before removing from the heat. Strain the liquid over the onions, submerging them completely, pushing down with a spatula or wooden spoon, if necessary.
Cool uncovered at room temperature, then cover tightly and store in the refrigerator for up to 2 weeks.
In a large sauté pan, heat 1 tablespoon of cooking oil over high heat.
Season the lamb on all sides with 1 teaspoon of ras el hanout, salt and pepper.
Once the oil is hot (but not smoking), add in the seasoned lamb. Work in batches, if necessary, to avoid overcrowding the pan. Cook the lamb for 5 minutes or until it’s a deep golden brown on all sides. Transfer the browned lamb and any excess oil to a 6-quart slow cooker.
Add the coconut cream, fish sauce, 2 teaspoons of ras el hanout, garlic, ginger and sambal oelek to the slow cooker. Stir to combine. Cook the lamb until tender (7-8 hours on low, 4-5 hours on high).
Meanwhile, with about 45 minutes left in the cooking time, preheat the oven to 425° F.
Toss the sweet potatoes with a drizzle of olive oil, the remaining ras el hanout and 1/2 teaspoon of kosher salt. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and roast 20 minutes or until they are tender and beginning to brown, tossing halfway through.
Remove the lid from the slow cooker and stir in the roasted sweet potatoes. Continue cooking over low heat about 5 minutes or until warmed through.
To serve, ladle the stew into bowls and top with cabbage, pickled red onions and fresh cilantro
Recipe and photography courtesy of New Zealand Beef & Lamb.