So I made this video a while back – in the video we are still in the little rented house in the video and my hair is so short! But I forgot to post it, because, you know, we were renovating a farm house and just being super busy and all that jazz…
It’s a great recipe. Here’s why: you don’t have to pre cook anything. Even though in the past I have come across all annoying and purist like: “You should brown meat and soften vegetables before they go into the slow cooker you know”… Yeah, even though I have said those things in the past, I am still a realist, people. I understand that you want to wang things in the slow cooker and run out the door. Then come home to a decent meal. And with some recipes, like this, it’s fine to do that. OK?
It produces a melt in the mouth tender lamb and soft yielding veggies, in a sweet and spiced rather than spice sauce. Kids tend to like it, as it’s sweet. But adults do too, as it’s complex in flavour.
Enjoy with cous cous, and serve with lots of coriander and pine nuts atop! Then a dollop of seasoned yoghurt and a sprinkle of paprika. The final flourish, as ever, makes all the difference.
Serves 4-6
Prep time: 5 minutes
Cook time: 6-8 hours
Total time: 6-8 hours
Ingredients:
700g cubed lamb shoulder
2 teaspoons ground cuming
2 teaspoons ground ginger
2 teaspoons paprika
1 teaspoon cinnamon
1 butternut squash, peeled and cubed
1 x 40g can of butterbeans, drained
2 onions, diced
500g passata (or chopped tomatoes)
500ml vegetable stock
4 cloves garlic, minced
About 20 apricots, halved
4 tablespoons honey
Sat and pepper
Instructions:
- Whack everything in!
- Put slow cooker on and cook it!
