Preparation time is 15minutes
Cook time is 5hours 30minutes
Total time is 5hours 45minutes
Serve is for 6 people
Estimated cost per serve is 7.33 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 1.20kilograms small lamb leg roast
- 1 large brown onion, halved, finely chopped
- 5 cloves garlic, crushed
- 2tablespoons smoked paprika
- 1tablespoons ground cumin
- 1tablespoons ground coriander
- 2teaspoons allspice
- 1.50L salt-reduced vegetable stock
- 1/2 cup no-added-salt tomato paste
- 1tablespoons red wine vinegar
- 4 dried bay leaves
- 3/4 cup long-grain white rice
- 1/3 bunch continental parsley, leaves picked, coarsely chopped
- 400grams Turkish bread
- 1 lemon, cut into wedges
Description
Pop the lamb and rice soup in the slow cooker before work and enjoy the convenience of coming home to a hearty, warming, delicious cooked meal.
Method
Step 1 of 4
Remove basin from a 2L (8-cup) slow cooker. Place basin over medium heat. Add lamb and cook for 5 minutes each side or until browned. Transfer lamb to a plate.
Step 2 of 4
Add onion and garlic to basin and cook, stirring, for 5 minutes or until onion softens. Add paprika, cumin, coriander and allspice. Cook, stirring occasionally, for 2 minutes or until fragrant. Return lamb to basin. Place basin in slow cooker. Pour 2 cups water over lamb. Add stock, tomato paste, vinegar and bay leaves. Cover with lid and cook on high for 4 hours.
Step 3 of 4
Add rice to lamb. Replace lid and cook on high for 1 hour or until lamb is very tender and rice is cooked. Carefully remove lamb from basin. Using 2 forks, thickly shred lamb into large pieces. Season.
Step 4 of 4
Ladle soup into serving bowls. Top with lamb. Sprinkle with parsley. Serve with bread and lemon wedges.
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