FRUITY LAMB TAGINE
Serves 4– 6
(for a 3.5 litre slow cooker)
750g lean diced lamb
60g pitted prunes
60g sultanas
60g diced dried apricots
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon ground allspice
1 tablespoon chutney (any sort)
3 teaspoons redcurrant jelly
2 teaspoons curry powder
1 teaspoon salt
½–1 teaspoon dried chilli flakes or 1 tablespoon sweet chilli sauce
1 cup chicken stock
3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)
400g can chickpeas, drained and rinsed
Place all the ingredients except the cornflour paste and chickpeas in the slow cooker. Place the lid on the cooker and cook for 4 hours on High or 7–8 hours on Low.
If needed, mix in some or all of the cornflour paste to thicken, stirring while adding it. Then mix in the chickpeas. Add salt and pepper to taste.
Replace the lid on the cooker and cook for 5– 10 minutes more on High.
Serve with couscous.
INDIAN SPICED ROAST LAMB
Serves 4– 6
(for a 4.5–5.5 litre slow cooker)
Ask your butcher to remove the lamb bone for you.
1 leg of lamb, bone and visible fat removed
1 clove garlic, crushed
2 teaspoons finely grated green ginger root
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon dried chilli flakes (optional)
½ teaspoon brown sugar
1 teaspoon salt
2 teaspoons lemon juice
1 tablespoon soy sauce
3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)
Place the lamb in the slow cooker. Mix the rest of the ingredients together except the cornflour paste and rub all over the surface of the lamb. Place the lid on the cooker and cook for 5– 6 hours on High or 10– 12 hours on Low until meat is tender.
Remove the lamb from the cooker, cover with foil and leave to rest for 10 minutes before slicing. Meanwhile, if needed, mix some or all of the cornflour paste into the pan juices to thicken slightly. Add salt and pepper to taste. Cook with the lid on for 10 minutes more on High.
Slice the meat and serve with the sauce and seasonal vegetables.
LAMB KORMA
Serves 4– 6
(for a 3.2– 4.5 litre slow cooker)
750g lean diced lamb
2 onions, diced
3 cloves garlic, crushed
2 teaspoons grated green ginger root
2 long red chillies, deseeded and diced
1 teaspoon ground turmeric
1 teaspoon mustard powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cardamom
¼ teaspoon ground cloves
400g can diced tomatoes
¾ cup coconut milk
1½ teaspoons chicken or vegetable stock powder
3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water, optional
Place all the ingredients except cornflour paste in the slow cooker and stir to combine.
Place the lid on the cooker and cook for 4– 5 hours on High or 8– 9 hours on Low until meat is tender. Add salt and pepper to taste.
Serve over plain boiled or steamed rice.
LEG OF LAMB CREOLE
Serves 6
(for a 4.5– 5.5 litre slow cooker)
Ask your butcher to remove the lamb bone for you.
1 leg of lamb, bone and visible fat removed
1 onion, diced
1 carrot, sliced
1 clove garlic, crushed
½ cup red wine or claret
1½ tablespoons Worcestershire sauce
1½ tablespoons vinegar (any sort)
1 teaspoon redcurrant jelly or brown sugar
2 teaspoons sweet chilli sauce
Gravy
½ teaspoon salt or chicken stock powder
3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)
Place the lamb in the slow cooker. Add the onion, carrot and garlic.
Combine the rest of the ingredients in a bowl and pour over the lamb.
Place the lid on the cooker and cook for 5–6 hours on High or 9– 10 hours on Low until the lamb is tender.
Remove the lamb to a platter, cover with foil and leave to rest for 15 minutes.
To make the gravy, add the salt or stock powder to the cooker. If needed, stir in the cornflour to thicken slightly. Replace the lid and while the lamb is resting cook for 10 minutes on High to heat and thicken the gravy. Add salt and pepper to taste.
Serve with seasonal vegetables.
LAMB ROGAN JOSH
Serves 4– 6
(for a 3.2– 4.5 litre slow cooker)
750g lean diced lamb
3 cloves garlic, crushed
2 onions, diced
2 teaspoons grated green ginger root
¼ teaspoon ground cloves
3 teaspoons ground coriander
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground turmeric
3 teaspoons garam masala
400g can diced tomatoes
1 teaspoon chicken or vegetable stock powder
2 teaspoons cornflour
1 tablespoon tomato paste
2 teaspoons golden syrup
2 teaspoons chutney (any sort)
2 teaspoons Worcestershire sauce
½ teaspoon salt
2 teaspoons tomato sauce (ketchup)
2 teaspoons lemon juice
1 cup plain yoghurt
Place all the ingredients except the yoghurt in the slow cooker and mix well.
Place the lid on the cooker and cook for 4– 5 hours on High or 8– 10 hours on Low until meat is tender.
Mix in the yoghurt, replace the lid and cook for 10 minutes more on High to heat through. Add salt and pepper to taste.
Serve with plain boiled or steamed rice.
SLOW ROASTED SHOULDER OF LAMB
WITH BRAISED VEGETABLES
Serves 6
(for a 4.5–5.5 litre slow cooker)
Ask your butcher to bone out the lamb shoulder and remove any visible fat.
1 parsnip
2 carrots
1 potato
2 onions
2 teaspoons fish sauce
2 teaspoons Worcestershire sauce
1 tablespoon tomato sauce (ketchup)
½ cup water
2 teaspoons instant coffee powder or granules
1 shoulder of lamb, bone and visible fat removed
2 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 x 10cm sprigs rosemary
2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)
Peel the vegetables and cut into 1cm dice. Place in the slow cooker.
Mix together the sauces, water and coffee, pour over the vegetables and stir to combine. Place the lamb on top and spread on the crushed garlic. Sprinkle with the salt and pepper. Top with the sprigs of rosemary.
Place the lid on the cooker and cook for 5– 6 hours on High or 10–12 hours on Low until the meat is very tender.
Remove the meat from the cooker and cover with foil. Set aside to rest for 15–20 minutes.
If needed, mix some or all of the cornflour paste into the cooker to thicken the gravy just slightly. Add salt and pepper to taste.
Cut the meat into 1cm slices and place on the vegetables and gravy that have been spooned onto each plate. Drizzle with a little extra gravy.
Serve with creamy mashed potatoes and seasonal vegetables.
PERSIAN LAMB AND RHUBARB STEW
Serves 6
(for a 3.5– 4.5 litre slow cooker)
The combination of rhubarb with lamb and the addition of herbs and spices make this stew really, really sumptuous. The rhubarb does not dominate, but rather adds a subtle, sharp fruitiness to the dish.
1kg lean diced lamb
500g rhubarb stalks, diced
1 onion, diced
3 cloves garlic, crushed
2 teaspoons ground allspice
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
3 teaspoons chutney (any sort)
1 tablespoon tomato sauce (ketchup)
5 teaspoons brown sugar
1 tablespoon quince or redcurrant jelly (or extra brown sugar)
2 teaspoons chicken or vegetable stock powder
½ cup water
½ cup chopped parsley
¼ cup chopped mint
3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)
Combine all the ingredients except the parsley, mint and cornflour paste in the slow cooker and stir.
Place the lid on the cooker and cook for 4– 5 hours on High or 8– 10 hours on Low until meat is tender.
Stir in half the parsley and all the mint, replace the lid and cook on High for 5 minutes more. Thicken with some or all of the cornflour paste, if needed, and add salt and pepper to taste.
I like this stew best served over couscous. Sprinkle each serving with the remaining chopped parsley.
LANCASHIRE HOTPOT
Serves 6
(for a 4– 5 litre slow cooker)
700g potatoes
1kg lean diced lamb
2 onions, diced
300g lean bacon, rind removed, diced
1 cup chicken or vegetable stock (or 1 cup water with ¾ teaspoon stock powder)
2 tablespoons chopped parsley, approximately
Peel the potatoes and cut into 1.5cm cubes. Place in the slow cooker with the rest of the ingredients and stir to combine well.
Place the lid on the cooker and cook for 4– 5 hours on High or 8– 10 hours on Low until meat is tender.
Add salt and pepper to taste.
Sprinkle each serve with the chopped parsley. I love this served with buttered fresh crusty bread.
TSIMMES
Serves 6
(for a 4.5 litre slow cooker)
This unusual dish is a pleasant mix of sweet and sour and fruity, a perfect complement to the lamb.
1 apple
2 carrots
2 parsnips
850g sweet potato
1 onion, diced
1kg lean diced lamb
¾ cup pitted prunes
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup orange juice
1 bay leaf
1 teaspoon grated green ginger root
1 tablespoon tomato sauce (ketchup)
1 teaspoon chicken stock powder
1½ teaspoons marmalade
1 tablespoon honey
3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water
Peel, core and dice the apple. Peel the carrots and parsnips and cut into 8mm slices. Peel the sweet potato and cut into 1cm cubes. Place the vegetables in the slow cooker with the lamb.
Add the rest of the ingredients except the cornflour paste and stir to combine.
Place the lid on the cooker and cook for 5– 6 hours on High or 10–11 hours on Low until meat is tender.
Turn the cooker to High (if set on Low) and stir in some or all of the cornflour paste to thicken. Add salt and pepper to taste, replace the lid and cook for 10 minutes more.
Serve with seasonal vegetables or over couscous.