2 helpings
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The rapprochement set aside your differences baking and cookery thread
- Thread starter Daveysgingerlovechild
- Start date
I love a good cooking thread. We've not had one since Sassy was around 
Currently got a Moroccan lamb stew thingy in the slow cooker. As with a lot of my stews and soups I eyeballed most of it and tasted as I went so can't give you the exact amounts for everything
Lamb (A cut suitable for slow cooking - I'm using shoulder)
Olive oil
1 onion, diced
Garlic - a few big cloves roughly shopped
Roasted bell or sweet peppers (I'm using the charred ones in olive oil you can get in jars)
Chick Peas - 1 tin
Tomato's - 1 tin
Mixed olives - as many as you like.
Lamb stock
Honey (About a tablespoon)
Lemon zest and juice of a small lemon (or half a large)
Cumin seeds - about a teaspoon
Cumin Power - 1-2 teaspoons
Paprika powder - 2 teaspoons (Add an additional tsp of spicy, sweet or smoked paprika for different flavour profiles)
Coriander powder - 2 teaspoons.
Chopped fresh coriander
Salt & Pepper
Season the lamb with salt & pepper. Add the olive oil to a large frying pan and brown the lamb. Add to slow cooker.
In the same pan, fry your onions & garlic. When they soften add the Cumin seeds, cumin powder, paprika & coriander powder and fry off the spices until the fat rises to the surface. Add a splash of water to stop the spices sticking if needed. Add to slow cooker.
Add the rest of your ingredients (except the fresh coriander) to the slow cooker and top up with lamb stock.
Cook on low for 6 hours.
Shred the lamb if needed and return to cooker, check sauce for salt & pepper adjusting if needed & add fresh chopped coriander.
Serve with warm flatbread, salad.
You can add some harissa at the end if you want a bit more of a kick or a bit of high fat yoghurt (to stop it from splitting)
Currently got a Moroccan lamb stew thingy in the slow cooker. As with a lot of my stews and soups I eyeballed most of it and tasted as I went so can't give you the exact amounts for everything
Lamb (A cut suitable for slow cooking - I'm using shoulder)
Olive oil
1 onion, diced
Garlic - a few big cloves roughly shopped
Roasted bell or sweet peppers (I'm using the charred ones in olive oil you can get in jars)
Chick Peas - 1 tin
Tomato's - 1 tin
Mixed olives - as many as you like.
Lamb stock
Honey (About a tablespoon)
Lemon zest and juice of a small lemon (or half a large)
Cumin seeds - about a teaspoon
Cumin Power - 1-2 teaspoons
Paprika powder - 2 teaspoons (Add an additional tsp of spicy, sweet or smoked paprika for different flavour profiles)
Coriander powder - 2 teaspoons.
Chopped fresh coriander
Salt & Pepper
Season the lamb with salt & pepper. Add the olive oil to a large frying pan and brown the lamb. Add to slow cooker.
In the same pan, fry your onions & garlic. When they soften add the Cumin seeds, cumin powder, paprika & coriander powder and fry off the spices until the fat rises to the surface. Add a splash of water to stop the spices sticking if needed. Add to slow cooker.
Add the rest of your ingredients (except the fresh coriander) to the slow cooker and top up with lamb stock.
Cook on low for 6 hours.
Shred the lamb if needed and return to cooker, check sauce for salt & pepper adjusting if needed & add fresh chopped coriander.
Serve with warm flatbread, salad.
You can add some harissa at the end if you want a bit more of a kick or a bit of high fat yoghurt (to stop it from splitting)
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Baked lemon cheesecake
