Slowcookerlambapricotandolivetagine Recipes

SLOW COOKER LAMB AND APRICOT TAGINE

Steps:

• Method 1. Put the slow cooker on 'High' setting to preheat for 20 minutes while you prepare the tagine. 2. Put the lamb in a bow and mix in the ground spices, salt and pepper, and honey. 3. Heat the butter with the oil in a large frying pan until bubbling and fry the garlic and onion for 5 minutes. Add the spiced lamb and cook, stirring for about 5 minutes until lightly browned all over. 4. Transfer all the pan contents to the slow cooker dish and add the cinnamon stick. Pour over 300ml (½ pt) hot water. Put the cooker lid securely on top, reduce the setting to 'Low' and cook for 5 hours. 5. Remove the lid and stir in the apricots. Re-cover with the lid and continue to cook for a further 1 hour. Discard the cinnamon stick. 6. To serve, ladle the lamb and apricots over freshly cooked cous cous, and sprinkle with almonds and freshly chopped coriander. Serve the tasty cooking juices separately as gravy.

SLOW COOKER LAMB TAGINE

Steps:

• Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.
• Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.

SLOW COOKER LASAGNA

Steps:

• In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
• In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
• Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
• Cover, and cook on LOW setting for 4 to 6 hours.

SLOW-COOKER LAMB, APRICOT, AND OLIVE TAGINE

Steps:

• In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
• Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
• Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.

SLOW-COOKER LASAGNA

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. , Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce., Cover and cook on low for 4-5 hours or until noodles are tender.

CROCK-POT LAMB TAGINE

Steps:

• Combined cumin, cinnamon, ginger and coriander, and divide mixture in half.
• In a large nonstick skillet, heat 1 T of the oil over high heat, add lamb, half the spice mixture and salt and pepper to taste. Brown the lamb well on all sides, then transfer it to the slow cooker, draining any fat from the skillet.
• Heat remaining oil and spice mixture in the same skillet over medium heat until aromatic, about 20 to 30 seconds. Add to slow cooker. Add the chicken broth, tomatoes, onion, leek, carrots, pear, and dates; stir well.
• Cover and cook on high 4-5 hours, or low 8-10 hours, until lamb is tender.
• To serve, spoon lamb mixture over couscous, and sprinkle the pine nuts over all.

SLOW-COOKED LASAGNA

Steps:

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper. , Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1-1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce., Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting.