YELLOW LEEP

Finally, that slow cooker lamb recipe I keep forgetting about. This is straight off the back of the envelope I've got it scribbled on:

675g cubed lamb
2 tbsp oil
3 large shallots, finely chopped
2 crushed cloves of garlic
2tsp ground ginger
1/4 tsp ground tumeric
1/4 tsp sweet paprika
pinch each of salt & pepper
tinof chopped tomatoes
pinch of saffron threads
1 cinnamon stick
2 sprigs of thyme
handful of drid chopped apricots
3 tbsp fresh corriander, chopped

The night before put the lamb, 1tbsp of the oil, ginger, tumeric, paprika salt & pepper in a plastic bag (like a sandwich bag or something), and mush it all around so the lamb is well coated in oil and spices, and leave in the fridge.

Next morning, cook the shallots and garlic over a low heat for a few minutes until soft (on my slow cooker the main cooking pot comes away from the rest of it, and can go directly on the hob, which saves on the washing up), and then add the lamb + spices from the fridge. Cook that for a few minutes until the lamb is just brown. Add the tomatoes and saffron, mix well, and bung all of it into the slow cooker on low (of in my case, take the pot off the hob and whack it onto the slow cooker aparatus).

Offski to work.

When you come home, add the cinnamon stick, thyme, apricots and corriander, and leave for 20-30 minutes.

Remove the cinnamon stick and the twigs of thyme, and serve with crusty bread and couscous.

Posted By: Arizona Bay on January 31st 2013 at 08:58:20

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