Slow Cooker: The Best Cookbook Ever (38 page)

A
tagine
is both a vessel and a method of preparation for Moroccan dishes. A tagine slow cooks meats and poultry until they are tender and fragrant with the flavors of the Kasbah. The slow cooker will give you the same delicious results without having to watch a pot on the stovetop.

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 pounds lamb shoulder meat, fat trimmed, cut into 1-inch pieces

½ cup olive oil

3 large onions, coarsely chopped

2 cloves garlic, chopped

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch of saffron threads

1 cup chicken broth

1 cup beef broth

1 cup pitted dates, quartered

¼ cup finely chopped fresh cilantro

mix the flour, salt, and pepper in a large zipper-top plastic bag. Add the meat, toss to coat, and shake off any excess flour. Heat ¼ cup of the oil in a large skillet over high heat.

add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker. Add the remaining oil to the same skillet and heat over medium-high heat. Add the onions, garlic, cumin, cinnamon, ginger, and saffron and sauté until the onions begin to soften, about 5 minutes.

pour the chicken broth into the skillet and heat, scraping up any browned bits from the bottom of the pan.

transfer the contents of the skillet to the slow cooker and stir in the beef broth and dates. Cover and cook on low for 6 to 7 hours, until the lamb is tender. Skim off any fat from the top of the sauce and stir in the cilantro.

serve from the cooker set on warm.

serves 8

This boldly flavored lamb and eggplant stew, redolent with garlic, tomato, and oregano and finished with salty feta cheese, makes a terrific dish to serve to guests. You can serve it right from the slow cooker, and accompany it with orzo and a salad.

¼ cup extra-virgin olive oil

3 pounds lamb shoulder, fat trimmed, cut into 1-inch chunks

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 large onions, coarsely chopped

4 cloves garlic, sliced

4 Japanese eggplants (about 1 pound), cut into ½-inch cubes (see savvy)

1 teaspoon dried oregano

½ cup dry white wine or vermouth

One 28- to 32-ounce can chopped tomatoes, with their juice

½ cup finely chopped fresh Italian parsley

1 cup crumbled feta cheese for garnishing

heat the oil in a large skillet over medium-high heat. Sprinkle the lamb evenly with the salt and pepper, add a few pieces at a time to the skillet, and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.

add the onions, garlic, eggplants, and oregano to the skillet and sauté until the onions begin to soften and turn translucent, 5 to 7 minutes. Add the wine to the skillet and heat, scraping the browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert and stir in the tomatoes.

cover and cook on high 3 to 4 hours or low for 7 to 8 hours. Skim off any fat from the top of the stew and stir in the parsley. Keep the stew in the cooker set on warm until ready to serve.

garnish each serving with a sprinkling of feta.

serves 8

eggplant savvy

Japanese eggplants are small and do not require salting, peeling, and draining before going into the pot. If you cannot find them, 1 medium purple eggplant may be substituted. Peel a large eggplant, cut it into cubes, toss with 2 teaspoons salt in a colander, and let drain for 20 minutes. Press the cubes between paper towels to remove excess water.

In this terrific one-pot meal, the lamb melts into fork-tender chunks seasoned with tomato and mint, along with green beans, and garlicky potatoes. Serve this with a green salad for a memorable weeknight meal or casual weekend dinner.

½ cup extra-virgin olive oil

2 to 2½ pounds small Yukon gold potatoes, cut in half

1 pound green beans, ends snipped, cut into 1-inch lengths

6 cloves garlic, sliced

2 teaspoons salt

1 teaspoon freshly ground black pepper

2½ pounds lamb shoulder, fat trimmed, cut into 1-inch chunks

1 medium onion, finely chopped

¼ cup dry white wine or vermouth

¼ cup tomato paste

½ cup chicken broth

3 tablespoons finely chopped fresh mint

toss together ¼ cup of the oil, the potatoes, green beans, garlic, 1 teaspoon of the salt, and ½ teaspoon of the pepper in the insert of a 5- to 7-quart slow cooker. Sprinkle the lamb with the remaining salt and pepper.

heat the remaining oil in a large skillet over high heat. Add the meat and brown on all sides. Transfer the browned meat to the slow-cooker insert. Add the onion to the same skillet and sauté until it is softened and beginning to turn translucent, about 4 minutes. Add the wine, tomato paste, and broth to the skillet and heat, scraping up any of the browned bits from the bottom of the pan.

transfer the contents of the skillet to the slow cooker. Don’t stir up the vegetables on the bottom; just pour the liquids in and add the mint. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours, until the potatoes are tender and the meat is fork tender.

skim off any fat from the top of the stew. Using a slotted spoon, transfer the meat and vegetables to a serving bowl, then spoon the sauce over the top.

serves 8

Braised with piquant lemon zest, spices from the Kasbah, and artichokes, this stew is nothing like your mama’s. If you are looking for a new dish to serve your guests, this one is sure to please with its lovely wine-and-lemon sauce. Serve with couscous or steamed rice.

½ cup olive oil

1½ teaspoons salt

1 teaspoon ground cumin

Pinch of cayenne pepper

1 teaspoon sweet paprika

3 pounds lamb shoulder meat, fat trimmed, cut into 1-inch chunks

4 leeks, cut into ½-inch pieces, using the white and tender green parts

4 garlic cloves, minced

1 cup dry white wine

½ cup chicken broth

Grated zest of 2 lemons

One 16-ounce package frozen artichoke hearts, defrosted and drained

mix ¼ cup of the oil, the salt, cumin, cayenne, and paprika in a l arge bow. Add the meat and toss to coat with the spice mixture. Heat the remaining oil in a large skillet over medium-high heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.

add the leeks and garlic to the same skillet and sauté until the leeks are softened, 3 to 4 minutes. Add the wine, broth, and zest and heat, scraping up any browned bits from the bottom of the pan.

pour the contents of the skillet over the lamb and add the artichokes, stirring to distribute the ingredients in the pot. Cover and cook on low for 8 hours, until the lamb is tender.

using a slotted spoon, carefully transfer the lamb and artichokes to a serving bowl. Strain the sauce through a fine-mesh sieve into a saucepan. Skim off any fat from the top and bring to a boil. Boil until the sauce is reduced to about 1½ cups to concentrate the flavor. Taste and adjust the seasoning.

spoon the sauce over the lamb and artichokes and serve.

serves 6–8

Stretching the protein in your slow-cooker dishes not only saves you money but also introduces legumes into your family’s diet. In this dish, which is served frequently in French bistros, lentils pair well with lamb and help thicken the thyme-flavored sauce.

¼ cup extra-virgin olive oil

2 pounds lamb shoulder meat, fat trimmed, cut into 1-inch chunks

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 medium onions, coarsely chopped

3 medium carrots, cut into 1-inch lengths

3 stalks celery, coarsely chopped

2 teaspoons dried thyme

One 14- to 15-ounce can crushed tomatoes, with their juice

1 cup green lentils (see savvy)

2 cups chicken broth

heat the oil in a large skillet over medium-high heat. Sprinkle the lamb evenly with the salt and pepper. Add the meat a few pieces at a time to the skillet and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker.

add the onions, carrots, celery, and thyme to the same skillet and sauté until the vegetables begin to soften and the onions begin to turn translucent. Add the tomatoes and heat, scraping up any browned bits from the bottom of the pan.

transfer the contents of the skillet to the slow-cooker insert and stir in the lentils and chicken broth. Cover and cook on low for 8 to 10 hours, until the meat and lentils are tender. Skim any fat from the top of the stew.

serve from the cooker set on warm.

serves 6–8

lentil savvy

If you can only find brown lentils, increase the broth to 3 cups and add about 40 minutes to the cooking time.

A
tandoor
is an oven used in India. Meat for the tandoor is usually marinated in spices and yogurt and then roasted with very high heat. Although the slow cooker doesn’t roast at a high temperature, it can deliver the flavor and tenderness of tandoori with its long, slow, moist cooking. Tandoori seasonings, such as ginger, garlic, coriander, cumin, and garam masala, can all be found in your supermarket, and there are now tandoori spice blends that you can purchase. This same recipe will work as well for boneless skinless chicken thighs.

1½ cups plain yogurt (see savvy)

2 tablespoons fresh lemon juice

4 cloves garlic, minced

1½ teaspoons ground cumin

1½ teaspoons garam masala

1 teaspoon ground coriander

Pinch of cayenne pepper

1 teaspoon salt

3 pounds lamb shoulder, fat trimmed, cut into 1-inch chunks

4 medium Yukon gold potatoes, cut into quarters

3 medium carrots, cut into 1-inch lengths

½ cup chicken broth

whisk together the yogurt, lemon juice, garlic, and spices in a large bowl. Add the lamb and toss to coat well with the marinade. Cover and refrigerate for at least 2 hours or overnight.

drain the marinade and add the lamb to the insert of a 5- to 7-quart slow cooker. Add the vegetables and broth and stir to combine. Cover and cook on high for 3 hours, until the lamb is tender and the vegetables are cooked through. Skim off any fat from the top of the sauce.

serve from the cooker set on warm.

serves 8

yogurt savvy

Full-fat yogurt is used in this dish because the nonfat variety will separate and leave you with too much liquid in the cooker. If you strain nonfat yogurt through cheesecloth or a coffee filter to eliminate the water, it’s perfectly fine to use after discarding the liquid.