Recipe

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• 1 medium onion, quartered
• 1 inch fresh ginger, peeled
• 2 cloves garlic, crushed
• 1/3 cup red wine vinegar
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp turmeric
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 3 lbs boneless lamb shoulder, cut into 2-inch pieces and well trimmed
• 1 cup water

• 1 Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
• 2 Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
• 3 Scrape the paste out into a 4-quart slow cooker crock insert.
• 4 Add in the lamb pieces; toss to coat.
• 5 Cover with saran wrap and refrigerate at least 4 hours or overnight.
• 6 Put the crock insert into slow cooker; add in water and stir.
• 7 Cover and cook on LOW for 6-7 hours or until the lamb is tender.
• 8 Transfer the lamb and cooking juices to a big saucepan.
• 9 Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
• 10 Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
• 11 Serve right away.