2 carrots, sliced
1 parsnip, sliced
1 onion, diced
450g Potatoes, thinly sliced
4 lamb chops, fat removed and diced (or equivalent amount)
500mls chicken stock (boiling)
Salt and Pepper to taste
2 Bay Leaves
Brown the meat, then put all the ingredients into the Slow Cooker.
Cook on high for 6-8 hours.
Irish Stew December 13, 2008
4 Cloves Garlic, crushed
1 Large Onion, chopped finely
2-3 Red Chillis finely chopped
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground clove
2 tsp ground ginger
1 cinnamon stick
1 tin of canned tomatoes
400g tomato puree
1 cup plain yoghurt.
1). Saute the onion and spices together in a pan.
2). Add the Lamb and once browned, add the tomatoes.
3). Transfer to the slow cooker, and cook for about 3-4hours on high
4). Stir the yoghurt in just before serving.
Recipe posted by Tamara:
1/3 cup plain flour
1.2kg diced lamb
2 tbsp olive oil
500g kumara (orange sweet potato), peeled, cut into 3cm cubes
1 large brown onion, cut into thin wedges
400g can chickpeas, drained, rinsed
1 cup chicken stock
1/3 cup korma curry paste
2 tbsp finely chopped coriander leaves to serve
1). Coat the lamb in flour, then brown in a frying pan with a little oil.. Transfer to slow cooker.
2). Add the vegetables and chickpeas.
3). Mix together the stock and curry paste, add to the slow cooker then cover with lid and cook on high for 4.5 hrs, stirring every 1.5 hrs.
Originally from Super Food Ideas Magazine, taken from thread:
1 cup washed lentils
2 lamb shanks
2 cups beef stock
1 tin whole tomatoes
1 tablespoon brown sugar
Herbs & spices to taste
Place all the ingredients into the slow cooker and cook on low for about 9 hours or on high for about 4 hours.
Recipe from Donna Hay’s “Off The Shelf” Cookbook, adapted and posted by Annabel:
Leg of Lamb or Beef Roast
2 -3 cloves Garlic (good sized ones)
1 teaspoon wholegrain mustard
2 – 4 teaspoons gravy powder
Salt and pepper (I like cracked pepper)
Capsicum (optional – I don’t put it in, I hate it, but it would be nice for those who like it)
(any vegies you like)
Yorkshire Pudding makings
1). Take your hunk of meat and place it in a roasting dish. Large enough for your roast, plus extra room. Using a sharp knife, stab about 2 cm into the meat in a few places, and place into each of these holes a halved (or quartered if they are large) peeled Garlic clove. You could poke herbs and things into this hole too if you like. It lets the flavours infuse into the meat.
2). Smear the top of the roast with the mustard, sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else).
3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm.
4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3-4 hours at about 100C….
5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.
6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.
7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.
8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.
9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.
10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through, and you might like to do the same for the roast – or one side will go very dry. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.
11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways. Also put on your Yorkshire Puddings.
12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)
13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.
14). When everything is ready, serve.
I like to leave the garlic in the roast, and just slice the meat. The roasted garlic has a more nutty flavour than the usual garlic one, so is quite mellow enough that it is nice when you bite into your meat piece and find the garlic. If your guests hate garlic, or you think they might, when cutting the meat, just flick out the garlic cloves (they will be mushy) and discard (or eat them yourself)…
This originally called for lamb shanks and using a slow cooker, but this variation is using diced lamb in a casserole dish in the oven.
2/3 cup sour cream
1 tb plain flour
1/2 ts chilli powder
1 ts ground coriander
1/2 ts ground ginger
2 chicken stock cubes
1 ts ground cardamom pods
1 can diced tomatoes
1 cup water
ground nutmeg to taste
salt and ground black pepper to taste
2 tb cornflour
1/4 cup water
1 large onion, diced
2 carrots, peeled and diced
1 cup potatoes, peeled and diced
1 cup pumpkin, peeled and diced
handful button mushrooms, sliced (optional)
1. Mix the sour cream and flour together until smooth.
2. In a coffee mug, mix the cornflour and water, until it forms a paste.
3. Mix the spices, stock, tomatoes and water in a saucepan and being to the boil, then slowly add the cornflour mixture and simmer for 2 mins
4. Remove from the heat and stir in the sour cream mixture.
5. Add all ingredients to a casserole dish, and bake in the oven for 2 1/2 hours at 180C