One of my favourite favourite meals is the cumin spiced lamb wrap from Pan Chancho in Kingston. Pan Chancho’s website is down, but it’s a cute and delish bakery. Today I tried to recreate the cumin spiced lamb, and it wasn’t as perfect, but pretty good. Also, thanks to the slow cooker, also easy. I think it really needs fluffy white bread, and luckily Ashley picked up some Naan that went perfectly.
- lamb shoulder, with the bone, about 7 lbs.
- 1 can of whole tomatoes
- 1 carrot, finely diced
- 2 celery stocks, finely diced
- 1 onion, finely diced
- 5 cloves garlic, thinly sliced
- 2 tablespoons cumin seed
- 1 tablespoon cinnamon (ideally, a stick of cinnamon, but we were out…)
- 1 cup chicken soup stock
- olive oil
Brown the lamb in the olive oil in a frying pan. Dice the veggies, and add them, along with the cumin and the liquids, into the slow cooker. Break up the tomatoes and let it stew for as long as you can. I think it slow cooked on low for maybe four hours and then on high for two. Longer would probably be better. Then, take the meat out, take off the fat, and pull of the meat, but keep the slow cooker on, letting the liquids reduce. Put the pulled lamb back in the slow cooker to simmer in the tomatoey-cuminy liquid. I topped this with tzatziki, but lots of things would work.
And! then I boiled the bones, and I’m trying to make lamb stock. What should I do with it? (Serious question!)