2 posts in 2 days, I must have my mojo back!
Made these babies on Sunday - thought I might do a proper fancy Sunday dinner, so hauled out the slow cooker and got everything out to make my regular lamb shanks recipe. Then realised I had no tins of tomato. How does one run out of tinned tomato you ask? I just kept forgetting to buy it in my nausea haze. So I did some searching around online and found this recipe.
Slow Cooker Moroccan Lamb Shanks
Modified from Taste.com.au
Lamb shanks - I used 2 and it was plenty for 2 adults, a preschooler and a toddler.
1 brown onion, finely chopped
2 carrots, peeled, chopped chunky
3 garlic cloves, crushed
4 tsp ground cumin
2 tsp ground turmeric
2 tsp paprika
1 tsp hot chili powder
2 x cinnamon sticks
1L chicken stock
Sweet potato, peeled, chopped chunky
1 x 400g can brown lentils, rinsed, drained
Zest of 1 Lemon
Juice of 1 Lemon
Throw the stock, spices, onion, carrot, garlic, sweet potato, lemon zest and lamb shanks into the slow cooker. You can brown first if you want but I didn't bother and it was fine. Cook on high for 4-6 hours, low is probably double I guess.
About an hour before serving throw in the lentils and stir.
Right before serving add the lemon juice and stir.
We served it with fresh toasted Turkish bread and it was delish. I think the fresh coriander in the actual recipe would be a great addition and next time will add that. Our plant is dead and I didn't have any on hand.
I omitted the dates deliberately - we didn't have any here, but even if we did I'd have left them out as neither Elliot nor I are fans of fruity meaty dishes.
Another slow cooker recipe I've made lately I got off one of the forums I'm active on and its great too. I'll post how I do it (slightly different)
Slow Cooker Thai Massaman Curry
Chuck steak, diced
Chat potatoes, choopped chunky
Half jar of Thai Massaman Curry paste - I use the Aldi jar which is around 200g, it keeps in the fridge fine
Chicken stock - I use about 500ml or so
1 x 400ml can coconut cream
2 tablespoon fish sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
Chuck everything in together and cook for 4-6 hours on high, doubleish on low. I take the lid off for the last hour to thicken up the sauce, plus I added a bit of cornflour too, because for some reason nothing ever thickens properly in our slow cooker.
You can add peanuts if you want, we just don't have any so I haven't bothered. Its pretty authentic tasting.
I need to find some more good slow cooker recipies. I have an aversion to using canned soup or prepared meal bases which rules out heaps of the ones I've seen online.
Thursday, May 24. 2012
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