Persian slow-cooked lamb with pomegranate glaze
1
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 3 hr 15 min • Serves: 8 • Difficulty: Easy
Transform this classic cut with the herbs and spices of an authentic Persian dish. Cumin, coriander, parsley, almonds and pomegranate seeds that sparkle like gems – simple and impressive!
Ingredients
Brown onion
3 medium, cut into wedges
Garlic
4 clove(s), chopped
Canned diced tomatoes
400 g
Chicken stock cube
½ individual, to make 1/2 cup (125ml) liquid stock
Fruit juice, all types
½ cup(s), (pomegranate)
Orange rind
2 tsp, (2 strips)
Fresh bay leaf
4 whole, fresh or dried
Ground cinnamon
½ tsp
Ground cumin
2 tsp
Ground coriander
2 tsp
Dried oregano
2 tsp
Lamb leg roast, raw
1600 g, (Buy 2kg) fat trimmed
Honey
2 tsp
Fresh flat-leaf parsley
¼ cup(s)
Pomegranate
½ medium, (2 tbs arils)
Reduced fat feta cheese
50 g, crumbled
Roasted almonds
1 tbs, toasted
Instructions
1
Place onion, garlic, tomatoes, stock, juice, rind and bay leaves in a 4.5 litre (18-cup) slow cooker. Combine cinnamon, cumin, coriander and oregano in a small bowl. Rub lamb with spice mixture. Place lamb in slow cooker. Cook, covered, on low for 7 hours (or high for 3½ hours).
2
Transfer lamb to a plate and cover to keep warm. Skim excess fat from cooking juices and discard bay leaves. Transfer juices to a saucepan and bring to the boil. Boil, uncovered, for 10–12 minutes or until sauce has thickened.
3
Stir honey into sauce and spoon over lamb. Sprinkle with parsley, pomegranate arils, feta and almonds to serve.
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