- 0:30 Prep
- 8:15 Cook
- 6 Servings
- Capable cooks
This classic Indian raan is usually a labour of love – that is until you busted out a slow cooker. Fall in love with your faithful benchtop buddy this winter.
Ingredients
- 1/2 cup plain Greek-style yoghurt
- 1 teaspoon ground turmeric
- 2 tablespoons ground cumin
- 2 teaspoons cracked black pepper
- 1 teaspoon salt
- 2 garlic cloves, crushed
- 1 tablespoon lemon juice
- 2 tablespoons garam masala
- 2 teaspoons dried chilli flakes
- 1.5kg easy-carve leg of lamb
- 1 cinnamon stick
- 5 slices fresh ginger
- 3/4 cup plain Greek-style yoghurt, extra
- 1 bunch English spinach, steamed
- Lemon wedges, to serve
Minted rice
- 1 1/2 cups basmati rice, rinsed
- Large pinch of saffron threads
- 1/3 cup fresh mint leaves, chopped
- 1/3 cup flaked almonds, toasted
Equipment
- 5.5-litre slow cooker
Method
- Step 1Combine yoghurt, turmeric, cumin, pepper, salt, garlic, juice, garam masala and chilli in a bowl. Cover lamb with mixture.
- Step 2Place cinnamon stick and ginger in slow cooker. Add 1 cup water. Top with lamb. Cover. Cook on high for 4 hours (or low for 8 hours) or until lamb is tender.
- Step 3Remove lid. Cook for a further 15 minutes.
- Step 4Meanwhile, make Minted Rice; Place rice and saffron in a saucepan. Add 2 1/4 cups water. Bring to the boil. Cover. Reduce heat to low. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork. Cover. Stand for 10 minutes. Add mint and almonds. Season. Toss to combine.
- Step 5Serve lamb with rice, extra yoghurt, spinach and lemon wedges.
- Low carb
- Lower gi
Nutrition
2558 kj
Energy
23.6g
Fat Total
9.3g
Saturated Fat
3.9g
Fibre
50g
Protein
151mg
Cholesterol
617mg
Sodium
47.4g
Carbs (total)
All nutrition values are per serve
Notes
Don’t have a slow cooker? Make it in the oven:
Preheat oven to 160C/140C fan-forced. Follow step 1. Place cinnamon stick, ginger and 2 1/2 cups water in a large roasting pan. Place a greased wire rack over roasting pan. Place lamb on rack. Cover with greased foil. Bake for 2 1/2 hours. Remove foil. Bake for a further 2 hours or until tender, adding extra water to roasting pan if needed. Follow steps 4 and 5.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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