Masala Lamb Bowls

Do you get intimidated at the thought of cooking leg of lamb? Then you’ll love these Masala Lamb Bowls. No long marination time or monitoring required! Simply slather on the marinade and pop it into your slow cooker. The result is juicy, succulent lamb that is so easy to make, you can make it in your sleep!

Table of Contents

• Why you’ll love this recipe:
• The ingredients:
  • For the marinade:
  • The sides
• How to make slow cooked lamb roast
  • • Step 1: Make the marinade
    • Step 2: Prep the lamb’s leg
    • Step 3: Slow cook
    • Step 4: Assemble the bowls
• FAQ
• If you like this, you’ve got to try these:

Why you’ll love this recipe:

• It’s hands off. That means no excessive attention is required to get juicy pulled lamb at the end. Simply put in the slow cooker and let cook in its own juices for 5-6 hours (perfect for leaving to slow cook while out to work or running errands)
• It doesn’t require marination. Unlike many lamb roast recipes out there, this recipe works because the marination happens while it cooks low and slow!
• It is perfect to batch cook. You can use the left overs for a future meal.
• Freezer friendly. Details below.
• It is naturally compliant with many diet protocols such as the Ketogenic diet, Paleo diet and the Whole30 protocol.

The ingredients:

Leg of Lamb: I get the boneless leg of lamb from Costco. It usually weighs somewhere between 4-5 pounds. If you don’t get lamb or don’t care for the flavor, simply get goat leg or raan as it is called in Urdu.

For the marinade:

Ginger/garlic: Minced or whole. They will be processed with all the ingredients to form the marinade.

Green chilies: Serrano or jalapeño.

Cilantro:

Seasoning: salt, pepper and this roasted cumin-coriander masala

Yogurt: Full fat Greek.

The sides

Grain of choice

Vegetables of choice

How to make slow cooked lamb roast

Step 1: Make the marinade

Add all the ingredients except for the lamb in a food processor or blender and process till smooth. Set aside.

Step 2: Prep the lamb’s leg

The boneless lamb I get is wrapped in butcher’s twine. I like to take it off before cooking it but you can leave it on if you want to keep it together. I like to shred the meat any ways so prefer to cook it this way. However, if you want to present it at a fancy dinner, leave it on so it cooks in one compact piece and then take it off after.

Pat dry the meat and prick with a fork all over so as to get the marinade to soak in. Slather with the marinade and place inside the slow cooker.

Step 3: Slow cook

My slow cooker takes about 5-6 hours to cook the lamb on the highest setting. I use The Crockpot (affiliate link) 7 quart slow cooker. This method saves on time as it cooks slow ensuring the meat turns out moist. You can roast it on the stove top and in the oven as well if you wish but I prefer the slow cooker for the reasons listed above.

Step 4: Assemble the bowls

The options are really endless once you have the lamb ready.

• One option for the lamb bowls is with some daal, white rice and kachumbar.
• For a Keto/Paleo/Whole30 version, assembe the bowl with some cauliflower rice and roasted vegetables.
• In the picture below I served the lamb with some pickled red onions, a wedge of lettuce and sliced cucumbers.

FAQ

If you like this, you’ve got to try these:

Spicy Salmon Tikka Bowls

Masala Lamb Chops

Hara Masala Chicken Skewers

Chicken 65

If you try this recipe, I’d appreciate it so much if you would rate it ⭐️⭐️⭐️⭐️⭐️! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!