50 Top Slow Cooker Recipes - Easy One Pot Recipes For The Whole Family (Easy and Healthy Cookbooks) Read Online Free PDF Page A
Author: Sarah Stevens
overpower the senses, but brings out the flavor of lamb with its subtle spicing. A great recipe for the entire family as it serves 4.
Ingredients:
1 3/4lb lamb shoulder, chopped into small pieces
1/4 cup Madras curry paste
1/4 cup flour
1 brown onion, finely chopped
2 cloves of garlic, minced
An inch of ginger, peeled and grated
1 red chili, chopped
1 cinnamon stick
270 ml coconut milk
2 tbsp olive oil
1 tsp vegetable stock powder
1 bay leaf, dried
Freshly chopped coriander for garnish
Salt and pepper to season the lamb
Directions:
In a zip lock bag, add the lamb, pepper and salt. Shake well, until the seasoning coats the meat evenly.
Add the olive oil to a pan and heat on medium until almost smoking.
Place the lamb on the pan and cook until browned on both sides. This should take about 4 minutes.
Place the browned lamb in a slow cooker.
In the same pan, sauté onions, ginger and garlic over medium heat. Once the aromas start to come out, add in the chopped chili and sauté for ten to twenty seconds.
Next add the curry paste and cook on for an additional minute or so until the curry paste cooks and releases its flavors.
Add the water and stock powder together and give it a good stir.
Finally add in the coconut milk and bring the mixture to a boil.
Once it boils, turn off the heat and transfer the mixture to the slow cooker.
Add the bay leaf and cinnamon stick.
Cover and cook on low heat for 7 hours until the lamb is soft and melting.
Serve hot with fluffy rice or naan.
Roast Lamb with Onions and Thyme
This is a fabulous lamb roast and what makes this lamb roast so good is the amount of onions you use. So make sure you use the volume of onions given in this recipe for a meltingly tender and beautiful roast.
Ingredients:
2 lbs lamb leg, roughly half a leg of lamb
3 tbsp olive oil
2 1bs onions, finely sliced
4 to 5 thyme sprigs
300ml red wine
A sprig of fresh parsley, chopped
Directions:
Prepare the meat by patting it dry using paper towels.
Next rub salt and pepper over the meat, seasoning it evenly.
Heat a frying pan with 3 tbsp of olive oil over medium heat.
Brown the meat on all sides. This should roughly take about 8 minutes or so.
Once browned, transfer the meat to a slow cooker.
Using the same pan with all the juices of the browned meat, sauté the onions for about 10 minutes.
Add in the thyme and sauté for an additional minute.
Add salt and pepper to taste.
Transfer the onions to the slow cooker and add the wine.
Cover and cook on low heat for 3 to 4 hours until the lamb is completely cooked.
Garnish with chopped fresh parsley and serve.
Cooking Tip:
If you are using a larger piece of meat, simply add more onions and cook for longer until the meat is completely cooked.
Seven Hour Lamb with Red Wine
If you're looking for a slow cooker dish that takes less than 15 minutes to prep and can feed a family of 15, then this dish is for you.
Ingredients:
6 lb leg of lamb
4 onions, finely sliced
8 garlic cloves, peeled and whole
4 small carrots, whole
300ml red wine
300ml stock
2 tbsp Armagnac or Madeira, optional
Thyme sprigs for garnish
Salt and pepper to taste
Directions:
Season the leg of lamb by rubbing salt and pepper over it.
In a large slow cooker brown the leg of lamb on all sides over medium high heat. This should take about ten minutes.
Once the meat has browned, drain away any excess fat.
Add in the onions, garlic and carrots and sauté.
Add in the wine and stock as well and add pepper and salt to taste
Cover and cook on low for 7 hours until meat is nice and tender.
Add Armagnac and serve.
Cooking Tips:
If the lamb sticks while browning, simply add a few drops a bit of oil over it. This will prevent the lamb from sticking to the bottom of the pan and burning.
If the sauce becomes too much, strain from the cooker and reduce it in a pan.
Slow Cooked Moroccan Lamb Shanks
A recipe packed with so much flavor that will keep everyone coming back for some
Ingredients:
1 3/4lb lamb shoulder, chopped into small pieces
1/4 cup Madras curry paste
1/4 cup flour
1 brown onion, finely chopped
2 cloves of garlic, minced
An inch of ginger, peeled and grated
1 red chili, chopped
1 cinnamon stick
270 ml coconut milk
2 tbsp olive oil
1 tsp vegetable stock powder
1 bay leaf, dried
Freshly chopped coriander for garnish
Salt and pepper to season the lamb
Directions:
In a zip lock bag, add the lamb, pepper and salt. Shake well, until the seasoning coats the meat evenly.
Add the olive oil to a pan and heat on medium until almost smoking.
Place the lamb on the pan and cook until browned on both sides. This should take about 4 minutes.
Place the browned lamb in a slow cooker.
In the same pan, sauté onions, ginger and garlic over medium heat. Once the aromas start to come out, add in the chopped chili and sauté for ten to twenty seconds.
Next add the curry paste and cook on for an additional minute or so until the curry paste cooks and releases its flavors.
Add the water and stock powder together and give it a good stir.
Finally add in the coconut milk and bring the mixture to a boil.
Once it boils, turn off the heat and transfer the mixture to the slow cooker.
Add the bay leaf and cinnamon stick.
Cover and cook on low heat for 7 hours until the lamb is soft and melting.
Serve hot with fluffy rice or naan.
Roast Lamb with Onions and Thyme
This is a fabulous lamb roast and what makes this lamb roast so good is the amount of onions you use. So make sure you use the volume of onions given in this recipe for a meltingly tender and beautiful roast.
Ingredients:
2 lbs lamb leg, roughly half a leg of lamb
3 tbsp olive oil
2 1bs onions, finely sliced
4 to 5 thyme sprigs
300ml red wine
A sprig of fresh parsley, chopped
Directions:
Prepare the meat by patting it dry using paper towels.
Next rub salt and pepper over the meat, seasoning it evenly.
Heat a frying pan with 3 tbsp of olive oil over medium heat.
Brown the meat on all sides. This should roughly take about 8 minutes or so.
Once browned, transfer the meat to a slow cooker.
Using the same pan with all the juices of the browned meat, sauté the onions for about 10 minutes.
Add in the thyme and sauté for an additional minute.
Add salt and pepper to taste.
Transfer the onions to the slow cooker and add the wine.
Cover and cook on low heat for 3 to 4 hours until the lamb is completely cooked.
Garnish with chopped fresh parsley and serve.
Cooking Tip:
If you are using a larger piece of meat, simply add more onions and cook for longer until the meat is completely cooked.
Seven Hour Lamb with Red Wine
If you're looking for a slow cooker dish that takes less than 15 minutes to prep and can feed a family of 15, then this dish is for you.
Ingredients:
6 lb leg of lamb
4 onions, finely sliced
8 garlic cloves, peeled and whole
4 small carrots, whole
300ml red wine
300ml stock
2 tbsp Armagnac or Madeira, optional
Thyme sprigs for garnish
Salt and pepper to taste
Directions:
Season the leg of lamb by rubbing salt and pepper over it.
In a large slow cooker brown the leg of lamb on all sides over medium high heat. This should take about ten minutes.
Once the meat has browned, drain away any excess fat.
Add in the onions, garlic and carrots and sauté.
Add in the wine and stock as well and add pepper and salt to taste
Cover and cook on low for 7 hours until meat is nice and tender.
Add Armagnac and serve.
Cooking Tips:
If the lamb sticks while browning, simply add a few drops a bit of oil over it. This will prevent the lamb from sticking to the bottom of the pan and burning.
If the sauce becomes too much, strain from the cooker and reduce it in a pan.
Slow Cooked Moroccan Lamb Shanks
A recipe packed with so much flavor that will keep everyone coming back for some
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