A slow simmering lamb shoulder in a rich sauce of ginger, garlic, cinnamon and turmeric is deliciously balanced with little potatoes. Don’t wait for winter to enjoy this—summer is also the perfect time to break out the slow cooker.

30 mins
6 hours


  • Large skillet
  • Slow cooker


  • 1 lb Little Potatoes
  • 1 Tbsp olive oil
  • 1 lb boned and trimmed lamb shoulder, cubed
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 tsp fresh coriander
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp white pepper
  • 1/2 large onion, coarsely chopped
  • 1/2 yellow sweet pepper, chopped
  • 1 cup beef broth
  • 2 Tbsp tomato paste
  • 1 can (540ml) chickpeas, drained
  • 2 cups fresh spinach, chopped

Pomegrante Relish:

  • 1 small pomegrante, seeded
  • 1 Tbsp fresh or dried mint leaves, chopped or crumbled
  • 2 cloves garlic, minced
  • 2 tsp olive oil


  • Step 1

    In a large skillet heat oil over medium and cook lamb cubes in batches to brown. Cooking in batches creates a nice roasted note. If there are too many pieces in the pan, it will steam the meat and be less flavorful.

  • Step 2

    Remove the meat to slow cooker.

  • Step 3

    To the charred pan, add garlic, ginger, turmeric, cinnamon, white pepper, onion, and yellow pepper. Sauté until just fragrant, not soft.

  • Step 4

    Stir in broth and tomato paste and scrape up charred bits into the broth. This makes a flavourful liquid to slow simmer the lamb.

  • Step 5

    Add broth to slow cooker, stir in chickpeas and Little Potatoes. Cover and simmer for 3 to 4 hours.

  • Step 6

    15 minutes before serving, stir in chopped fresh or thawed spinach to warm through.

  • Make the Pomegranate Relish:

    Combine pomegranate, mint, garlic, and oil. Serve on the side to top the saucy lamb.