Springboks Beef Stroganoff
March 22, 2017
Lamb Sosaties with Tzatziki
March 23, 2017
Lamb Tagine
March 23, 2017
This fragrant little number is easy to put together, just 15 minutes’ prep time and pop it in the slow cooker and off you go to work, Easy! This is a weekly staple for us in the colder months, we have it quite simply with some buttered rice.
- Prep: 15 mins
- Cook: 3 hrs 45 mins
Directions
1Mix all the dry spices together and Place in a large bowl with the diced lamb and toss together.
2Preheat your slow cooker. In a large skillet/pan heat a dash of olive oil.
3Add the grated onion and cook over a gentle heat for 10 minutes so that the onions are soft but not colored.
4Add the crushed garlic and sauté for two minutes more. Then put the onion and garlic into the slow cooker.
5Wipe the same pan with kitchen paper to remove any residue, return to the heat with another glug of oil, and then brown the cubes of lamb on all sides then add the meat to the slow cooker.
6De-glaze the frying pan with some of the tomato juice and then add these juices to the slow cooker also.
7Add the remaining tomato juice, chopped tomatoes, apricots, dates, olives, sultanas, flaked almonds, saffron, lamb stock, potatoes and honey to the slow cooker, pop the lid on and forget about it.
83 hours + on High or 6 hours + on low.
9Once the lamb is super tender, check the seasoning and serve.
10Delish
Ingredients
1 tsp Cayenne Pepper
2 tsp Ground Black Pepper
1 tbsp Paprika
1 tbsp Ground Ginger
1 tbsp Turmeric
1 tsp Ground Cinnamon (or a stick)
1 kg Diced shoulder of Lamb
2 Large Onions, grated
2 tbsp Olive Oil
3 Cloves Garlic, crushed
500 ml Tomato juice
800 g Tinned chopped Tomatoes
100 g Dried Apricots, cut in half
50 g Dates (deseeded & cut in half)
50 g Sultanas
80 g Flaked Almonds
1 tsp Saffron Stamens, soaked in cold water
100 g Kalamata Olives
600= ml Lamb Stock
1 tbsp Clear Honey
2 tbsp Coriander
200 g Peeled diced Potato
2 tbsp Flat leaf Parsley, roughly chopped