I know winter is still a long way off but the change of seasons got me very excited about bringing out the slow cooker very soon. It’s my favourite way to cook. How can you not like throwing a whole lot of things in a bowl, turning a switch and 8 hours later coming home to the smell of a wonderful, tender meal waiting for you? If you’ve never had meat from a slow cooker then you must try it. It literally melts. You could eat it with a spoon.
This recipe is no different. A lot of slow cooker recipes instruct you to seal the meat in a saucepan first but I just throw it all in.
It’s also choc-full of veges making it a healthy Moroccan curry. You can make it vegetarian as well. Just leave out the meat (obviously!), up the veges and add some lentils, beans or extra kidney beans.
Prepare the vegetables by cutting them in to large chunks. You can substitute with other vegetables (except potato) if you like but these are the ones I like most. They’re also nice and colourful. Throw them in the bottom of the slow cooker.
Add the meat and the rest of the ingredients. It’s best to leave the sour cream to stir through at the end. I often forget it if I leave it til the end so I always put it in with everything else. Add about a mango chutney size jar of water to the pot too.
Mix it all together and try to separate all the meat pieces. If there’s not enough liquid add a little more water.
Put the lid on, switch the cooker to low and cook for 8-9 hours. If you’re short on time, it can be cooked on high for about 4 hours. When the time is up, I normally take the lid off and switch it to high for half and hour for a little of the liquid to evaporate.
Serve with lemon and parsley couscous and enjoy! It would be very cute served in individual tagines sitting around a low table on lots of cushions.
What about winter are you most looking forward to?
Moroccan lamb curry in the slow cooker – a Claire K Creations original recipe taken from my mum
serves 8, 450 calories per serve (with couscous made with water no added fat)
- 500g leg lamb boned and cubed
- 2 tbsp curry paste or powder
- 2 zucchini cut into chunks
- 2 large carrots cut in chunks
- 2 capsicum cut in chunks
- juice of one lemon
- 1 jar mango chutney (fruit chutney if mango is unavailable)
- 1 small tub natural yoghurt
- 1 can chickpeas
- 2 cups dry couscous to serve
Throw everything in the slow cooker (veges first), mix it around, add a little water and cook on low for 8 hours.
Serve with couscous.
This curry freezes very well. I’ve frozen it with the couscous and on its own.