The first Slow Cooker Sunday – how exciting! I cooked a nice Moroccan Lamb Tagine by Anthony Worrall Thompson this week. I saw it on the BBC Food Website, but it wasn’t done in the Slow Cooker, so I made some modifications to it as detailed here:
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
1 large onions, grated
3 cloves garlic, crushed
1 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
Few strands of Saffron
600ml/1 pint lamb stock
1 tbsp clear honey
I would write a method, but all I did was add all the ingredients to the slow cooker and cook on Low for about 8 hours. I also used half raw lamb and half of the joint I’d cooked for our Sunday roast.
It was really lovely in the end, quite spicy, with a thick sauce and melt-in-the-mouth lamb.
I don’t use my slow cooker as much as I could, but I’m hoping to be inspired my the Slow Cooker Sunday linky over at Mediocre Mum – take a look for some more ideas.