1kg joint of lamb on the bone.
1 thumb grated ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp allspice
pinch dried chilli flakes
1 tbsp olive oil
pinch of saffron strands soaked in 500ml warm water
1 x 400g tinned tomatoes
1 onion, chopped
2 carrots, chopped
bag spinach
- Mix ginger, coriander, cumin, paprika, allspice and chilli flakes with olive oil and marinate the lamb for 2 hours at room temperature.
- Seal (brown) the lamb on all sides in a skillet or frying pan.
- Place the lamb in a slow cooker.
- Add the saffron stock and tinned tomatoes.
- Add onion and carrots.
- Cook on high for 4 hours or on low for 8 hours.
- Using two forks pull the lamb apart (discard bone).
- Stir in spinach until wilted.
- Serve with rice or couscous...yum!
