Masala Lamb Bowls

lamb bowl with bed of spinach and other vegetables topped woth garlic dressing and harissa. Another lamb bowl and condiments in the background

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These Masala Lamb Bowls are easy enough for week night meals and just as flavorful used in sandwiches the next day. Meal prep and freezer friendly.

Prep Time10

Cook Time6

Course: dinner

Cuisine: Pakistani, Indian, South Asian

Servings:

Calories: 319kcal

Author: Zeeshan Shah

Equipment

1 Slow Cooker 7 quart

Ingredients

1 Boneless leg of lamb about 5 pounds
1 tablespoon minced ginger
4 teaspoons minced garlic
3 Serrano peppers
3 cups cilantro packed
3 teaspoons salt
2 teaspoons black pepper
2 tablespoons yogurt
2 teaspoons roasted cumin-coriander masala

Instructions

The marinade

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

Prep the lamb

Pat dry the leg of lamb 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.
Cook for at least 5 hours till the lamb is cooked through with internal temperature of 145 degrees Fahrenheit.
Shred the lamb with fork and serve with your grain or vegetables of choice.

Notes

If you want to dry out the water completely from the lamb, you will have to finish it off on stove top on high heat.

Nutrition