3 pounds leg of lamb, trimmed of fat and cut into 1 1/2 inch cubes
tablespoons unsalted butter
1 tablespoon vegetable oil
Salt to taste
1 sprig rosemary
3 to 4 fresh bayleaves
2 sprigs fresh thyme
1 14-ounce chicken stock
2 cloves, garlic, finely chopped
3 medium potatoes, peeled and cut into 1 1/2 inch pieces
3 medium carrots, peeled and cut into 1/2-inch thick slices
¼ cup parsley leaves, chopped
Combine lamb, butter, vegetable oil, salt, rosemary, thyme, pepper, chicken stock, garlic, potatoes, carrots, in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours.
Stir in parsley before serving.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: email@example.com