Slow and Easy by Natalie Haughton

Author:Natalie Haughton
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2011-08-26T04:00:00+00:00

braised lamb with moroccan flavors

Makes 6 servings

Lamb takes beautifully to braising with spices and vegetables. Serve with hot couscous and preserved lemons or lemon wedges. A carrot and radish salad would make a nice starter.

1 medium onion, chopped

2 or 3 medium zucchini, chopped

3 Roma or other large plum tomatoes, seeded and chopped

2 cans (15 ounces each) chickpeas (garbanzo beans), drained, rinsed well, and drained again

2⁄3 cup chicken or vegetable broth

3 tablespoons instant-blending flour, such as Wondra

2 tablespoons ground cumin

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

Grated zest of 1 lemon

11⁄2 teaspoons ground turmeric

1 teaspoon smoked paprika

1⁄4 teaspoon garlic powder

1⁄8 teaspoon crushed hot red pepper

1⁄2 boneless leg of lamb (23⁄4 pounds), preferably the sirloin half, trimmed of all fat

1. In a 5-quart electric slow cooker, combine the onion, zucchini, tomatoes, and chickpeas. Whisk together the broth, flour, 1 tablespoon of the cumin, the salt, and pepper, blending until smooth. Pour over the vegetables in the slow cooker and mix well. Stir in the lemon zest.

2. In a small bowl, combine the remaining 1 tablespoon cumin, the turmeric, smoked paprika, garlic powder, and crushed hot pepper. Rub this spice mixture all over the lamb. Place the lamb on top of the vegetables in the pot.

3. Cover and cook on the low heat setting for 6 to 7 hours, until the lamb is tender. Carve the lamb into pieces and serve on top of the vegetables.

tagine of lamb with apricots and prunes

Makes 6 servings

Like casserole, tagine refers to both a cooked dish and the pot it is cooked in. A tagine is a shallow casserole with a tall conical lid. Moisture rises up from the ingredients cooking below, condenses in the lid, and falls back onto the food, ensuring delectable results. Since you get the same effect in the slow cooker, where there is no evaporation, it is ideal for preparing any meat or chicken tagine. Serve this sumptuous dish with couscous and cooked carrots.

21⁄2 to 3 pounds boneless leg of lamb

2 tablespoons unsalted butter, melted

1 tablespoon extra virgin olive oil

2 teaspoons ground cinnamon

1⁄2 teaspoon ground ginger

1⁄2 teaspoon loosely packed saffron threads

1⁄8 teaspoon cayenne pepper

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 medium-large onion, thinly sliced

3 garlic cloves, finely chopped

1⁄2 pound dried apricots

1⁄2 pound prunes

1. Trim as much fat from the lamb as possible. Cut the meat into 3⁄4- to 1-inch pieces.

2. Put the butter and oil in a 4-quart slow cooker set on the low heat setting. Add the pieces of lamb. Add the cinnamon, powdered ginger, saffron, cayenne, salt, and pepper. Toss to coat the meat with the oil and spices. Add the onion, garlic, apricots, and prunes. Pour in 1 cup of water and mix well.

3. Cover and cook on the low heat setting for 31⁄2 to 4 hours, until the lamb is tender. If the sauce is too thick, add a little more water and adjust the seasonings.

If any finished dish turns out to have more grease on top than you might like, let it cool, then cover and refrigerate until chilled, at least 4 hours or preferably overnight.

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