Ingredients

The following ingredients have 6 Servings
  • 2 lbs Lamb (cut into cubes)
  • 2 tbsp Olive oil
  • 1/2 cup Onion (chopped)
  • 1 garlic clove (sliced)
  • 10 garlic cloves (whole skin-on)
  • 1 cup Stock (veg, beef)
  • 2 tbsp Ketchup
  • 1 tbsp Mustard (paste)
  • 1 tbsp Soy sauce
  • 2 tbsp Brown sugar
  • 1 tbsp Hot paprika (smoked)
  • 3 Bay leaves
  • 2 sprig Rosemary (fresh)
  • 2 sprig Thyme (fresh )
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instruction

  • Wet ingredients - In a bowl or measuring cup combine the stock, ketchup, mustard, soy sauce, brown sugar, and paprika – stir well. Pro tip - use a whisk to ensure you have no lumps
  • Combine - Add all ingredients in the slow cooker or crockpot except the cornstarch and give it a good mix. Ensure everything is well combined and cooks evenly I like to layer thingsPro tip - Start by adding the oil, onions, and garlic (slices and whole)Followed by the lamb, salt, and pepper
  • Slow cook - Cover the slow cooker with its lid. Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender
  • Thicken - Once the meat is fork-tender combine the cornstarch with a little water to create a slurry – add it to the slow cooker – stir well. Continue to cook on low for 30 minutes on low or 15 minutes on highPro tip - adding the starch now will help keep the meat moist and tender.
  • Serve - Garnish with chopped parsley before serving. Pro tip - Discard the leaves from the thyme and bay leaves before servings.
  • Enjoy!