Slow Cooker Lamb with Eggplant, Cherry Tomatoes, and Gentle Yogurt Mint Saffron Sauce

Instructions

1. 1

   1. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and brown the lamb in batches for 4-5 minutes, until colored on several sides. Transfer the lamb to the slow cooker.

2. 2

   2. In the same skillet, add the remaining 1 tablespoon olive oil. Add the onion and cook for 3 minutes. Stir in the garlic, ground cumin, ground coriander, black pepper, salt, tomato paste, and saffron threads; cook for 1 minute until fragrant.

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   3. Add the broth and scrape up the browned bits from the pan. Pour this mixture over the lamb in the slow cooker.

4. 4

   4. Add the eggplant and cherry tomatoes to the slow cooker. Stir gently so everything is evenly distributed.

5. 5

   5. Cover and cook on LOW for 6 hours, or until the lamb is very tender. If your appliance allows exact temperature control, keep the cooking environment at a gentle 190-200°F / 88-93°C inside the pot.

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   6. Turn off the slow cooker. In a bowl, combine the Greek yogurt with the lemon juice and chopped fresh mint. Let it stand for 2 minutes.

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   7. Uncover the cooker and let the bubbling subside for 5 minutes so the yogurt does not split. Add 3 tablespoons of the hot cooking liquid to the yogurt mixture, 1 tablespoon at a time, whisking to temper it.

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   8. Pour the tempered yogurt mixture into the slow cooker and stir gently until the sauce becomes creamy and light. Taste and adjust salt if needed. Do not let it boil after adding the yogurt.

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   9. Serve hot, finished with toasted sliced almonds and a little extra fresh mint on top.