Ingredients
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1 medium onion, quartered
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1 inch fresh ginger, peeled
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2 cloves garlic, crushed
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1/3 cup red wine vinegar
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1 tablespoon ground coriander
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1 tablespoon ground cumin
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1 tablespoon turmeric
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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3 lbs boneless lamb shoulder, cut into 2-inch pieces and well trimmed
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1 cup water
Instructions
- Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
- Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
- Scrape the paste out into a 4-quart slow cooker crock insert.
- Add in the lamb pieces; toss to coat.
- Cover with saran wrap and refrigerate at least 4 hours or overnight.
- Put the crock insert into slow cooker; add in water and stir.
- Cover and cook on LOW for 6-7 hours or until the lamb is tender.
- Transfer the lamb and cooking juices to a big saucepan.
- Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
- Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
- Serve right away.