- 2 pounds boneless lamb shoulder, cut into 1 ½ inch pieces, fat trimmed
- Kosher salt, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 14 ounces canned chopped tomatoes
- 1 cup chicken stock
- 1 1/2" piece fresh ginger, peeled, grated or chopped fine
- 2 cloves garlic, chopped
- 1/2 cup
- 2 tablespoons tomato paste
- 1 cinnamon stick (or 1 tsp. ground cinnamon)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper, ground
- 1/4 teaspoon ground cardamom
- 1/2 small red onion, sliced thin
- 1 cup fresh mint leaves
- Juice of ½ lemon
Heat oil in a large pan over medium high heat. Sear and brown all sides of the lamb working in batches to not crowd the pan. Once browned, add the lamb to the slow cooker.
In the pan that you seared the lamb in, sauté the onion and carrots until browned. Once browned add the vegetables to the slow cooker.
To deglaze the hot pan that was used for searing, add the tomatoes and stock. Stir and scrape the liquid until everything is loosened and add the liquid to the slow cooker. Next add the ginger, garlic, Craisins, tomato paste, cinnamon, cumin, paprika, black pepper and cardamom to the slow cooker. Stir everything until well mixed.
Add a lid to the slow cooker and cook on low for 6 hours (or high for 4 hours) or until the lamb is tender.
When the lamb is almost ready, combine the onions, mint and lemon juice.
To serve ladle the lamb mixture into bowls and top with the fresh mint salad.