MELISSA AMBROSINI’S SLOW COOKED LAMB
Mel and I met a few years ago at the Bondi Growers Market when I first started out with The Brown Paper Bag and it’s been an incredible journey for both of us since that time. We’re both speaking in October for The Wellness Festival Sydney by Colour and Coconuts (find tickets here), but ahead of that we’re excited to be sharing Mel’s Slow Cooked Lamb from her E-book The Glow Kitchen. Perfect warming nourishing food to share with those you love for the Spring.
What you need:
1 whole organic grass fed and grass finished lamb shoulder
2 large yellow onions, thinly sliced
4 large cloves garlic, minced
2 tbs ginger, grated
1 tbs whole cumin seeds
2 tsp ground coriander
1 tsp turmeric powder
Dash ground cinnamon
1 tsp ocean sea salt (more or less to taste)
1 large tomato, diced finely
1 cup of bone broth (see recipe) or stock
What you do:
- In large pan, brown lamb shoulder on both sides in 1 tablespoon of butter, ghee, tallow or coconut oil. Place shoulder in slow cooker.
- In a large soup pot heat 1 tablespoon of butter, ghee, tallow or coconut oil on medium heat.
- Add onions and sauté until very lightly browned and getting soft.
- Add garlic and ginger, and sauté one minute. Add a little more butter, ghee, tallow or coconut oil if the ginger sticks to the pan and to keep it from burning.
- Use a wooden spoon or spatula to move the onion mixture to one side of the pot, and melt the remaining of butter, ghee, tallow or coconut oil on the other side.
- Add cumin seeds and toast until they are a few shades darker.
- Then add coriander and let it toast until just fragrant (a few seconds).
- Stir the onion mixture into the spices.
- Add turmeric, cinnamon, sea salt, pepper and bone broth. Stir to combine well. Cover and let it simmer for a few minutes.
- Add onion mixture to slow cooker, and rub it all over the lamb.
- Add the very finely diced tomato and stir around.
- Slow cook on low for 8-12 hours (12 is best).
- Garnish with chopped coriander, scallions, or both! Or add different vegetables, i.e. cauliflower, green beans and broccoli.