Lamb and apricot stew in a slow cooker
I made this for accordingly and I yesterday and it worked out pretty well, was also minimal fuss. This turned out enough for 2 dinners and 2 lunches:
225g of diced lamb leg
6 apricots
4 plums
3 cloves garlic
chilli oil
toasted sesame oil
decent knob of fresh ginger
smoked paprika
tumeric
nutmeg
decent handful of almonds
~200ml lamb stock (I would use less next time, ended up having to reduce + thicken with almond flour as the fruit gives off so much liquid cooking)
Quarter the fruit and discard the stones. Roughly chop the ginger and garlic and mash them with the spices in a pestle and mortar into a reasonable paste type thing.
Put the lamb into the pot, drizzle with the oils and dump in the spice mix. Mix with your hands so that the lamb is properly coated, then add in the fruit and repeat.
Add the stock and cook on low for 8 hours (or put it on auto and it'll be done in 6, but, as the Beasty Boys said, slow and low, that is the tempo).
About 10 minutes before you serve, toast the almonds and add them to the pot. Serve with couscous.
225g of diced lamb leg
6 apricots
4 plums
3 cloves garlic
chilli oil
toasted sesame oil
decent knob of fresh ginger
smoked paprika
tumeric
nutmeg
decent handful of almonds
~200ml lamb stock (I would use less next time, ended up having to reduce + thicken with almond flour as the fruit gives off so much liquid cooking)
Quarter the fruit and discard the stones. Roughly chop the ginger and garlic and mash them with the spices in a pestle and mortar into a reasonable paste type thing.
Put the lamb into the pot, drizzle with the oils and dump in the spice mix. Mix with your hands so that the lamb is properly coated, then add in the fruit and repeat.
Add the stock and cook on low for 8 hours (or put it on auto and it'll be done in 6, but, as the Beasty Boys said, slow and low, that is the tempo).
About 10 minutes before you serve, toast the almonds and add them to the pot. Serve with couscous.