Recipe: Slow-cooker lamb with pomegranate & coriander-mint sauce | The Citizen
This versatile meat and sauce go well with a salad or couscous and toasted sliced almonds.
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Cooking tools:
- Slow cooker
- Food processor
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 2 tsp ground turmeric
- 1½ tsp kosher salt
- 3 trimmed lamb shanks
- 3 cups sliced yellow onion (from 2 onions)
- ½ cup unsalted beef stock
- ½ cup loosely packed fresh mint leaves
- ½ cup loosely packed coriander leaves
- 2 tbsp hot water
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 clove garlic
- ½ cup pomegranate arils
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