Moroccan Lamb with kumara and raisins

 
 

2 tbsp olive oil
1.2 kg boned lamb shoulder,chopped
1 large brown onion, thickly  sliced
4 cloves garlic, crushed
2 tbsp ras el hanout or Moroccan spice mix
2 cups (500ml) chicken stock
1/2 cup (125ml) water
1 tbsp honey
2 medium kumara, chopped coarsely
400 g canned chickpeas , rinsed and drained
1 cinnamon stick
3 cardamom pods, bruised
1/2 cup raisins, halved
1/2 cup fresh coriander leaves, loosely packed
1/3 cup roasted almonds flakes

Heat half the oil in large frying pan.
Cook lamb, in batches, until browned. Remove from pan.
Heat remaining oil in same pan.
Cook onion and garlic, stirring, until onion is soft. Add spice mix and cook, stirring, until fragrant. Remove from heat.
Stir in stock, the water and honey.
Place kumara in 4.5-litre (18-cup) slow cooker. 
Stir in chickpeas, cinnamon, cardamom, lamb and onion mixture.
Cook, covered, on low, 6 hours.
Season to taste.
Stir in raisins and coriander.
Sprinkle with nuts to serve.

Suitable to freeze (without garnishes)

Serves 6

Recipe source: Australian Women's Weekly Slow Cooker: The Complete Collection

Creamy Vegetable Korma

 
 

So simple to make and simply delicious to eat.
This is a mild curry - Add extra korma paste to turn up the heat.

Combine paste, onion, garlic, stock, water, cream, carrots, potato, pumpkin and cauliflower in a 4.5 litre (18-cup) slow cooker. 
Cook, covered on low, for 6 hours.
Add squash and peas.
Cook, covered on high, for about 20 minutes.
Season to taste.
Sprinkle with nuts before serving.

Serve with basmati rice and top with plain yoghurt.

Serves 6

 

 

 

 

1/2 cup korma paste (Sharwoods preferred)
1 large brown onion, sliced thinly
2 cloves garlic, crushed
1/2 cup (125ml) vegetable stock
1/2 cup (125ml) water
300 ml (1⅓ cups) pouring cream
375 g chopped carrots
500 g baby potatoes, halved
375 g pumpkin, chopped coarsely
320 g cauliflower, cut into florets
6 medium yellow squash, quartered
1/2 cup frozen peas
1/2 cup roasted slivered almonds


Indian Vegetable Curry

 
 

1 tbsp vegetable oil
1 leek, sliced thickly
1 brown onion, sliced thickly
2 cloves garlic, crushed
2 tsp black mustard seeds
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 1/2 cups vegetable stock
400 g can diced tomatoes
500 g kumara, chopped coarsely
2 large carrots, chopped coarsely
400ml canned coconut milk
375 g patty pan squash, quartered
400 g can chickpeas, rinsed and drained
155 g baby spinach leaves
1/2 cup coarsely chopped fresh coriander

Heat oil in large frying pan.
Cook leek, onion and garlic, stirring, until softened.
Add spices and cook, stirring, until fragrant.
Add stock and bring to the boil.
Pour stock mixture into 4.5-litre (18-cup) slow cooker.
Stir in undrained tomatoes, kumara, carrot and coconut milk.
Cook, covered on low, for 4 hours.
Add squash and chickpeas to curry.
Cook, covered on high, about 40 minutes or until squash is just tender.
Stir in spinach and coriander.
Season to taste.

Serves 6

 



 

Slow-cooked chicken and chorizo casserole

 
 

1  teaspoon olive oil
6 chicken skinless thigh fillets,trimmed
2 chorizo sausages, thinly sliced
1 brown onion, roughly chopped
1 red capsicum, chopped
1 yellow capsicum, chopped
1 celery stalk, sliced
1 garlic clove, finely chopped
1 tablespoon plain flour
2 cups liquid chicken stock
400g can diced tomatoes
1 teaspoon dried thyme
Pinch of cayenne pepper (according to taste)
2 zucchini, sliced
I can corn kernels
1 cup medium-grain/arborio rice
Chopped parsley or coriander leaves, to serve

Heat oil in a large frying pan over medium-high heat. 
Add chicken and cook for 3-4  minutes each side or until just golden. 
Transfer to the bowl of a 5.5-litre slow cooker.
Add chorizo to frying pan. 
Cook, stirring for two minutes then transfer to slow cooker. 
Add onion to frying pan with capsicum, celery and garlic.
Cook, stirring often, for 5 minutes or until softened.
Add flour. and cook, stirring, for 1 minute. 
Transfer to slow cooker.
Add stock, tomato, thyme and cayenne pepper.
Stir to combine.
Cover with lid. 
Cook on low for 4 hours (or on high for 2 hours). 
Stir in zucchini, corn and rice. 
Cook, uncovered, on low for a further 1 hour or until chicken and rice are tender. 
Season with salt and pepper. 
Sprinkle with parsley or coriander and serve.

Serves 6