Cordeiro na panela de cozimento lento ou crockpot

Ingredientes

• 2 lbs Lamb (cut into cubes)
• 2 tbsp Olive oil
• 1 med Onion (finely chopped or 2 tbsp onion flakes)
• 2 large Garlic cloves (peeled and sliced )
• 10 large Garlic cloves (whole skin-on (optional) )
• 2 sprig Fresh rosemary (or 1/2 tsp dried )
• 2 sprig Fresh Thyme (or 1/2 tsp dried )
• 1/2 tsp Salt (to taste)
• 1/2 tsp Black pepper powder (to taste)
• 1 cup Broth or stock (veg, chicken, or beef)
• 2 tbsp Ketchup (or tomato paste)
• 1 tbsp Mustard paste (dijon or grainy)
• 1 tbsp Soy sauce (for color (optional))
• 2 tbsp Brown sugar (or honey)
• 1 tbsp Hot paprika (smoked or sweet paprika )
• 3 large Bay leaves
• 1 tbsp Cornstarch (as thicker)
• 1/4 cup Water

Modo de preparo

1. 1

   Wet ingredients - Combine all the ingredients for the liquid marinade in a bowl or measuring cup. Set aside Pro tip - Use a whisk to ensure you have no lumps from the tomato or honey.

2. 2

   Combine - Add all the remaining ingredients in the slow cooker or crockpot except the cornstarch. Pour the liquid marinade over and combine well. Make sure the meat is tucked under the liquid marinade. Pro tip - Add the oil, onions, and garlic (slices and whole). Followed by the lamb, salt, and pepper. Layering will ensure even distribution.

3. 3

   Slow cook - Cover the slow cooker with its lid. Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender

4. 4

   Thicken - Once the meat is fork-tender, combine the cornstarch with a bit of water to create a slurry – add it to the slow cooker – stir well. Continue to cook for 30 minutes on low or 15 minutes on high.Pro tip - Adding the starch now will ensure the sauce thickens nicely.

5. 5

   Serve - Garnish with chopped parsley before serving. Pro tip - Discard the leaves from the thyme and bay leaves before servings.

6. 6

   Enjoy!