Slow Cooked Lamb, Stuffed in Capsicum

 On our recent trip to New Zealand, we came across a variation of this recipe which I just had to try and replicate especially since I knew it would be most unlikely that I will have the chance to have it again in Fiji.  This is my kind of idea of fun and relaxation.

Another thing I love doing is inviting family or friends over to share a meal especially if I will be trying something new. Luckily they don't mind being guinea pigs.

As always - I read a few recipes and decided to go for the one with (in my opinion) the least effort and one that i can find most of the ingredients in my pantry and if not -easily sourced from the supermarket.

Local cauliflower were abundant in the Suva Market this morning so I decided to substitute rice with cauliflower rice. I am always so excited to see new variety of produce available at the local markets - 10years ago you could only buy imported cauliflower.  

• 1kg leg of lamb 

paste:

• 7 garlic cloves minced
• 1 tbsp ground coriander*
• 1 tbsp ground cumin*
• 1 tbsp ground cardamon*
• 1/2 tsp cayenne pepper
• 2 tsp smoked paprika (or just normal ones)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup / 65 ml extra virgin olive oil
• Juice of 2 medium sized lemon (I forgot to buy some from the market so had to use cumquat from the garden - any sour citrus is fine)

Mix paste and massage it on the lamb making use it’s fully covered with the spice. Set slow cooker on the lowest heat setting and let it cook for approximately 8hrs (in my case overnight)

filling:

• 1 head cauliflower 
• Parsley (1/2 cup - ish)
• Coriander (with root and stem - 1/2 cup-ish)
• 4 cloves garlic
• 1 can whole peeled tomato
• 3/4 cup tomato paste
• 40g dried pineapples
• Salt and pepper to taste

In a food processor, blend cauliflower, parsley, coriander, garlic, whole peeled tomatoes. 

Transfer to pot and cook for 5 min. Add tomato paste and dried pineapples. Season. 

Take out lamb from the slow cooker, using 2 forks, shred the meat (do not pour out the juice from the lamb). Transfer meat back into the slow cooker with the cauliflower sauce. Cook on high for another 2 hours. In the meantime - prepare your capsicum cups. 

• Capsicum (1 per serving - we had 7 people for dinner so I had 7 capsicum.

Preheat your over to 180deg Celsius. 

Lay out your capsicum cups in a deep oven proof dish - fill with filtered water to halfway mark of the capsicum cups. 

Scoop meat into cups and close with the capsicum top. Leave the remaining filling mixture to cook in the slow cooker till the stuffed capsicum are done. Bake on low heat for 2hrs. 

For plating, put a handful of shredded lettuce on your plate, top with some of the filling from the pot on your plate then add the stuffed Capsicum. Serve with Tzatziki,  Hummus, and Quick Mediterranean Inspired Salad. Sprinkle with chopped mint. 

notes and local shopping tip:

• This is a meal that’s gotta be planned in advance because of the long cooking time. It kind read like it’s a lot of work but really it isn’t. I started this on a Friday evening whilst we were watching AGT with friends as we planned to have it for dinner Saturday.
  
• Lamb is expensive! I could actually only find 2kg from the Supermarket but there was no way I was going to spend $105 on one meal (which was the only piece I could find) so asked them to cut it in half so that it’s not too expensive as one single meal.  This recipe fed 7 people and we had left overs which I chucked back into the slow cooker, added another can of whole peeled tomatoes, 1 tbsp of coriander, cumin and garlic powder, 1 cup of brown rice and cooked on low setting till Sunday morning. This leftover is now in the freezer and will be another meal on one of those I don’t want to cook days. Lamb was from Extra Supermarket. Most of the spices can be found at any supermarkets but for paprika - Lazy Chef, Extra, Cost U Less are your best bets. 
• For optimal flavour, I like to roast the seeds and round them - it’s a personal preference and totally optional if you can’t be bothered or don’t have the time 
• Capsicum- again since they are currently so expensive, imported and huge - I cut about 1cm thick off the top middle part to be used in another recipe for another meal. They can be found at Cost U Less, New World and Extra, wahleys in Flagstaff, Suva Market (inside) and of course Fresh Choice
  
• Slow cooking the capsicum makes it sweeter and is the perfect balance to the flavors of the lamb filling. 
• Click on the following for Tzatziki,  Hummus, and Quick Mediterranean Inspired Salad recipes. 

Hope you enjoy this as much as we do. Loloma Levu - Tor x