Thursday, December 24, 2009

Does anyone have a good recipe for lamb using a slow cooker. Thanks!?

I've never used a slow cooker and thought about making something with lamb. Any tips and recipes? Thanks.Does anyone have a good recipe for lamb using a slow cooker. Thanks!?
There are some slow cooker recipes here. I don't know if they have one for lamb but they may.Does anyone have a good recipe for lamb using a slow cooker. Thanks!?
MOROCCAN SLOW-COOKED LAMB


Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faug猫res from the Languedoc in France.





click photo to enlarge


1 tablespoon ground cumin


2 teaspoons ground coriander


1 1/2 teaspoons salt


1 teaspoon fennel seeds


1/2 teaspoon cayenne pepper


1/2 teaspoon ground black pepper


2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces


4 tablespoons olive oil, divided


1 large onion, finely chopped


1 tablespoon tomato paste


2 cups low-salt chicken broth


1 15 1/2-ounce can garbanzo beans (chickpeas), drained


1 cup dried apricots (about 5 ounces)


2 large plum tomatoes, chopped


2 cinnamon sticks


1 tablespoon minced peeled fresh ginger


2 teaspoons (packed) grated lemon peel





2 tablespoons chopped fresh cilantro














Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.


Add onion and tomato paste to drippings in skillet. Reduce heat to medium; saut茅 until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)





Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
Lamb and Tomato Casserole





2 lb Lamb shoulder


2 oz Butter


1 oz All-purpose flour


1 ts Marjoram


8 oz Canned tomatoes


1 lg Onion


2 tb Oil


1/4 pt Beef stock


Salt and pepper





Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into slow cooker, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.

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