A lean cut of lamb benefits greatly from a slow cook, becoming tender and delicious. This lamb is wonderful to leave on overnight if you have a slow cooker, or a fabulous weekend project to slow braise gently throughout the day.
INGREDIENTS:
- 2 teaspoons low-sodium tamari
- 200g lean lamb shoulder or lamb leg, fat trimmed and cut into cubes
- 100g onion, peeled and cut into chunky dice
- 20 garlic cloves, peeled
- 3 slices fresh ginger
- 1 teaspoon ground ginger powder
- 3 tablespoons Moroccan spice blend
- 600ml kombu water and kombu pieces (see recipe below)
- 2 stalks of fresh rosemary
- Himalayan salt and pepper
- 280g broccoli florets
- 2 lemon wedges, to serve
- 1 handful mint leaves, to serve
METHOD:
Heat a casserole dish, Dutch oven or large frying pan over medium to high heat and add the tamari sauce and lamb. Stir and brown the lamb cubes for a couple of minutes and then add the onion, garlic cloves and ginger slices. Fry for a further couple of minutes, stirring occasionally, then add the ginger powder and Moroccan spice blend and fry for 30 seconds.
Add the kombu water, kombu pieces and rosemary stalks and season well with salt and pepper. If using a slow cooker, add the contents of the pan to the slow cooker and cook on low overnight for 8 hours, or until the lamb is perfectly tender.
If using a casserole dish or Dutch oven, preheat the oven to 120°C (235°F). Place the lid on the casserole, place the dish in the oven and bake slowly for 4–6 hours, or until the lamb is tender.
When the lamb is ready and incredibly tender, plunge the broccoli florets into boiling water for 1 minute. Drain the broccoli before adding to the slow-cooked lamb. Stir the broccoli through the lamb and taste the stew for flavour, adding more salt and pepper to taste.
Serve with a wedge of lemon and a handful of mint leaves.
KOMBU WATER
MAKES 5 LITRES
- 2 pieces of kombu, 20cm x 20cm each
- 5 litres (20 cups) cold water
METHOD:
Place the kombu into a large pot and pour over the cold water. Bring the pot to a simmer, then reduce the heat to very low. Allow the liquid to gently steep for 5 hours over a low temperature, then cool. Pour the liquid into glass jars and add the kombu. Store the water in the fridge for up to 1 month.
TIP
Kombu is dried seaweed that comes in large sheets. You can find it in your local Asian supermarket, usually in the Japanese aisle, or you can buy it online.
Extract from Bridget Davis’ Eat Your Way Slim & Healthy.
