Aussie lamb comes out tender every time when you use the time-saving power of a slow-cooker. Australian wine and curry powder punch up the flavors. Serve this brothy stew over rice or steamed couscous.
Portion size: 1 chop
Alternate cuts: Leg
2 1/2 quarts chicken stock or broth
1/2 trimmed, quartered fennel bulb
1/2 cleaned, split leek
1 quartered lemon
1 stalk chopped celery
1 chopped carrot
1 chopped onion
1 quartered tomato
2 tablespoons rough chopped fresh ginger
2 teaspoons fresh thyme leaves
3/4 cup Australian red wine
1/4 cup curry spice blend
4 Australian lamb shoulder chops
2 tablespoons canola oil
Salt and ground black pepper to taste
Put the stock, vegetables, ginger, thyme, wine and curry blend in a Crock Pot set on HIGH. Season the lamb chops with salt and pepper. Heat a large sauté pan over HIGH heat with the canola oil, until it begins to smoke. Sear the lamb chops on each side until golden brown, and then remove from pan. Place the lamb chops in the Crock Pot, submerge them in the liquid, and cook until fork tender, about 2 hours. Remove and serve immediately with the vegetables on the side.
For Instant Pot:
- For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
- All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
- For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
- Braised meats become more flavorful if allowed to cool in their own juices overnight.