9,3 / 10
6 h. 40 min.
- ¼ cup olive oil
- 6 cups Lamb shoulder (cut into 2” cubes)
- 2 onions (chopped)
- 2 large Sweet potato (peeled and diced)
- 2 tsps mild Curry powder
- 1 tsp ground cilantro
- 1 tsp dried oregano
- 1 tsp paprika
- 2 cups canned Pineapple (drained)
- 2 cups Coconut milk
- 1 cup lamb stock
- To garnish
- 2 Tbsps cilantro (finely chopped)
Suggested variation 1; stir through 30 g / 1 oz / 1/4 cup ground almonds into the slow cooker before cooking. Garnish with 1 tbsp toasted flaked (slivered) almonds before serving. Suggested variation 2; deglaze the dish with 55 ml / 2 fl. oz / 1/4 cup white rum after you have sauteed the vegetables.
Coat the lamb in the olive oil and season generously.
Heat a large casserole dish over a moderate heat until hot and seal the lamb in batches until golden brown in colour all over.
Transfer each batch to a slow cooker when ready.
Reduce the heat under the dish and add the onion, sweet potato and spices, stirring thoroughly.
Saute for 2-3 minutes, stirring occasionally before adding the pineapple chunks, coconut milk and stock. Stir well and pour into the slow cooker.
Cover and cook on a medium setting for 6 hours until the lamb is tender and pulls apart easily.
Adjust the seasoning to taste before ladling into a casserole dish and garnishing with the chopped coriander. Serve immediately.