Slow-Cooker Persian Lamb

taste.com.au

Ama_Di

1 tablespoon extra virgin olive oil

3 brown onions, halved, sliced

4 garlic cloves, thinly sliced

½ cup orange juice

1 dried bay leaf

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

2cm piece fresh ginger, peeled, finely grated

2 teaspoons finely grated orange rind, plus extra zest to serve

2 tablespoons pomegranate molasses

1.3kg half leg of lamb

½ cup fresh mint leaves

1 pomegranate

220g tub sweet beetroot hummus

½ cup plain Greek-style yoghurt

4 Lebanese bread rounds

subheading: Select all ingredients:

subheading: EQUIPMENT:

5.5-litre slow cooker

Note: Ingredients may have been altered from the original.

Directions at taste.com.au

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