Serves: 8 | Preparation Time: 30 min
- 1kg (boneless) lamb shoulder roast
- 1 tbsp vegetable oil
- 2 1/2 cups hot-style vegetable juice
- 1 cup brown rice
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/4 tsp salt
- 2 medium carrots, chopped
- 3/4 cup chopped green capsicum
Trim fat from meat. If necessary, cut meat to fit into a slow cooker (or baking dish with lid). Coat an unheated large nonstick pan with vegetable oil.
Preheat the pan over medium heat. Cook meat until browned, turning to brown evenly. Drain off fat. In the slow cooker/ dish, combine vegetable juice, uncooked brown rice, curry powder and cumin, and salt. Top with carrots. Place meat on carrots.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. In a dish set to 150°C and leave to cook for 4-5 hrs. Check regularly as it may need topping up with water.
Add the capsicum to the slow cooker. Cover and let stand for 5 to 10 minutes or until capsicum is tender.