[2017] Slow Cooker Cookbook
Page 30
Lamb Stew
Prep time: 20 minutes
Cooking time: 5 hours
Servings: 10
Ingredients:1 cup corn kernels
4 oz fresh celery root
1 tablespoon ground ginger
10 oz lamb chunks
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon tomato sauce
½ cup tomato puree
1 teaspoon olive oil
2 tablespoon flour
1 eggplant
1 carrot
1 teaspoon cayenne pepper
2 cup water
5 medium potatoes
Directions:
Put the lamb chunks in the slow cooker.
Sprinkle the meat with the onion powder, garlic powder, and cayenne pepper.
Peel the potatoes and chop them.
Add the potatoes in the slow cooker.
After this, combine the tomato sauce and tomato puree together.
Add the flour and stir it.
Chop the eggplants and add them in the slow cooker.
Grate the fresh celery root.
Add the celery root in the slow cooker.
After this, add the corn kernels and water.
Add the tomato mixture.
Peel the carrot and grate it.
Add the grated carrot in the slow cooker and close the lid.
Cook the stew on HIGH for 5 hours.
Then open the slow cooker lid and stir the mixture with the help of the wooden spatula.
Transfer the lamb stew in the bowls.
Enjoy!
Nutrition: calories 265, fat 5.9, fiber 7, carbs 42.39, protein 12
Lamb Casserole
Prep time: 16 minutes
Cooking time: 9 hours
Servings: 6
Ingredients:1 cup rice
4 cup water
13 oz lamb fillet
1 tablespoon ground paprika
1 onion
9 oz Cheddar cheese, shredded
3 carrot, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon turmeric
5 sweet potatoes
Directions:
Combine the rice with the olive oil and turmeric and mix the mixture up.
After this, transfer the rice in the slow cooker.
Make the layer of the chopped carrot in the slow cooker bowl.
Then peel the onion and slice it.
Make the layer of the sliced onion.
Then chop the lamb fillet and add it in the slow cooker.
Sprinkle the meat with the ground paprika and ground cinnamon.
Add salt.
Slice the sweet potatoes and cover the meat with the vegetables.
Add water and sprinkle the casserole with the cheese.
Close the slow cooker and cook the dish on LOW for 9 hours.
Then transfer the casserole to the bowls carefully.
Serve!
Nutrition: calories 436, fat 20.8, fiber 10, carbs 42.77, protein 26
Garlic Lamb
Prep time: 10 minutes
Cooking time: 14 hours
Servings: 7
Ingredients:2 oz fresh rosemary
½ cup fresh cilantro
¼ cup coriander leaves
2-pound lamb fillet
1 teaspoon salt
1 teaspoon black peas
1 teaspoon chili flakes
1 cup garlic
1 teaspoon garlic powder
6 cup water
Directions:
Wash the fresh rosemary, cilantro, and coriander leaves carefully and chop them roughly.
Then line the slow cooker bowl with the chopped green and put the lamb fillet there.
Sprinkle the lamb fillet with the salt, black peas, chili flakes, and garlic powder.
Peel the garlic and mince it.
Rub the lamb fillet with the minced garlic and add water.
Close the slow cooker lid and cook the lamb for 14 hours on LOW.
After this, strain the liquid from the lamb and transfer the lamb fillet in the plate.
Slice it and serve. The lamb fillet is very aromatic and soft.
Nutrition: calories 375, fat 22.4, fiber 2, carbs 8.71, protein 33
Rosemary Lamb
Prep time: 20 minutes
Cooking time: 7 hours
Servings: 8
Ingredients:4 tablespoons dried rosemary
1 cup tomatillo
1 tablespoon minced garlic
2 oz fresh rosemary
1 onion, grated
18 oz lamb leg
1 teaspoon salt
1 cup cream
½ teaspoon ground black pepper
Directions:
Chop the tomatillo roughly and put them in the blender.
Add the minced garlic and dried rosemary.
After this, add the fresh rosemary and grated onion.
Add salt and ground black pepper.
Pulse the mixture until it is smooth.
Then pour the cream into the blender and pulse it for 30 seconds.
Put the lamb leg in the slow cooker and sprinkle it with the tomatillo-rosemary mixture.
Close the lid and cook it for 7 hours on LOW.
Serve the cooled lamb immediately.
Enjoy!
Nutrition: calories 168, fat 9.8, fiber 2, carbs 5.61, protein 14
Lamb and Apricot Tagine
Prep time: 10 minutes
Cooking time: 5 hours
Servings: 7
Ingredients:2-pound lamb fillet
½ cup dried apricots
3 tablespoon cashew
1 jalapeno pepper
2 cup red wine
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground white pepper
1 cup water
Directions:
Cut the lamb fillet into the bite-sized cubes and put them in the slow cooker.
Sprinkle the meat with the cashew, salt, and ground white pepper.
Chop the jalapeno pepper and dried apricots.
Add the ingredients in the slow cooker.
Then add sugar, red wine, and water.
Close the lid and cook the lamb tagine for 5 hours on HIGH.
Stir the lamb once per cooking.
Stir the cooked dish again.
Serve it.
Nutrition: calories 416, fat 25.5, fiber 1, carbs 9.96, protein 33
Greek Style Lamb with Olives
Prep time: 11 minutes
Cooking time: 7 hours
Servings: 5
Ingredients:1 cup Greek yogurt
4 oz black olives
8 oz lamb
1 tablespoon ground black pepper
1 chili, chopped
1 teaspoon powdered chili
1 tablespoon balsamic vinegar
1 teaspoon oregano
½ cup chicken stock
1 tablespoon lemon zest
Directions:
Slice the black olives.
Put Greek yogurt in the slow cooker and sprinkle it with the sliced black olives.
Then put the lamb meat.
Sprinkle it with the ground black pepper, powdered chili, balsamic vinegar, oregano, and lemon zest.
Add chicken stock and chopped chili.
Close the lid and cook the lamb for 4 hours on LOW.
Then open the lid and stir the meat and shred it with the help of the pork gently.
Close the lid and cook the lamb for 3 hours more on LOW.
Serve the prepared meat with all the juice from the slow cooker.
Enjoy!
Nutrition: calories 190, fat 10.4, fiber 2, carbs 8.3, protein 16
Succulents Lamb
Prep time: 10 minutes
Cooking time: 9 hours
Servings: 4
Ingredients:3 tablespoon mustard
; 5 tablespoon olive oil
3 tablespoon fresh rosemary
1 teaspoon ground coriander
1 teaspoon dried mint
1 teaspoon salt
1 teaspoon paprika
4 tablespoon maple syrup
1-pound lamb fillet
2 tablespoon water
Directions:
Combine the mustard and olive oil together. Stir the mixture.
Then add the fresh rosemary, ground coriander, dried mint, salt, and paprika.
Whisk the mixture.
Then rub the lamb fillet with the mustard mixture and put it in the slow cooker bowl.
Add the water and maple syrup and close the slow cooker lid.
Cook the lamb on LOW for 9 hours.
When the lamb is cooked – sprinkle it with the remaining liquid from the slow cooker.
Transfer the meat to the wooden board and slice.
Put the lamb sliced in the plates.
Serve it!
Nutrition: calories 502, fat 36.5, fiber 1, carbs 14.73, protein 28
Moroccan Lamb
Prep time: 25 minutes
Cooking time: 13 hours
Servings: 8
Ingredients:2-pound lamb shoulder
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon celery root
1 teaspoon salt
1 teaspoon chili flakes
4 tablespoon tomato paste
3 tablespoon raisins
1 tablespoon dried apricots
5 cup water
1 cup onion, chopped
Directions:
Combine the cumin seeds, ground cumin, ground coriander, celery root, salt, and chili flakes in the shallow bowl.
Stir the mixture gently with the help of the fork.
After this, rub the lamb shoulder with the spicy mixture and then brush with the tomato paste.
Leave the meat for 10 minutes to marinate.
Put the chopped onion in the slow cooker.
Pour water there too.
Then put the marinated meat and close the lid.
Cook the dish on LOW for 13 hours.
Remove the meat from the liquid and serve it.
Enjoy!
Nutrition: calories 195, fat 9.6, fiber 1, carbs 4.5, protein 23
Lemon Lamb Fillet
Prep time: 20 minutes
Cooking time: 5 hours
Servings: 4
Ingredients:1 lemon
3 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon dried rosemary
1 cup chicken stock
3 tablespoon olive oil
1/3 cup fresh dill
1 teaspoon salt
1-pound lamb fillet
Directions:
Chop the lemon into the tiny pieces.
Combine the chopped lemon, lemon zest, and minced garlic together.
Slice the lamb fillet and rub it with the lemon mixture.
After this, pour the chicken stock in the slow cooker.
Add the dried rosemary.
Chop the fresh dill and add it in the slow cooker too.
Then sprinkle the lamb meat with the olive oil and put it in the slow cooker.
Cook the meat on HIGH for 5 hours.
You can add the tablespoon of sugar in the meat at the end of cooking if desired.
Serve the meat hot!
Nutrition: calories 413, fat 30.1, fiber 0, carbs 5.1, protein 30
Indian Pork
Prep time: 14 minutes
Cooking time: 5 hours
Servings: 8
Ingredients:21 oz pork steak
2 tablespoon curry
1 teaspoon harissa
1 tablespoon garam masala
1 teaspoon chili flakes
½ cup cream
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon sugar
1 cup cashew, crushed
1 teaspoon ground nutmeg
Directions:
Beat the pork steak gently.
Then rub the pork steaks with the curry, harissa, garam masala, and chili flakes.
Sprinkle the meat with the salt and sugar.
Then combine the cream with the ground black pepper and ground nutmeg.
Whisk the heavy cream and pour it into the slow cooker.
Add the pork steaks and close the lid.
Cook the dish on HIGH for 5 hours.
Then transfer the prepared steaks in the plate and sprinkle them with the heavy cream mixture.
Serve it!
Nutrition: calories 434, fat 33.4, fiber 2, carbs 12.27, protein 23
Lamb Cutlets
Prep time: 21 minutes
Cooking time: 5 hours
Servings: 6
Ingredients:1 red onion
1 tablespoon semolina
2 tablespoon dried parsley
1 teaspoon chili flakes
1 teaspoon ground black pepper
1 teaspoon oregano
1-pound minced lamb
2 tablespoon minced garlic
1 teaspoon onion powder
1 tablespoon butter
1 egg
Directions:
Peel the red onion and grate it.
Combine the grated onion with the minced lamb.
Add the dried parsley, chili flakes, semolina, and ground black pepper.
After this, add the oregano, minced garlic, and onion powder.
Beat the egg in the mixture and stir it carefully with the help of the hands.
Then make the big balls from the minced lamb mixture.
Melt the butter and sprinkle the slow cooker bowl with it.
Put the lamb balls in the slow cooker and close the lid.
Cook the cutlets for 3 hours on HIGH.
Then turn the cutlets to another side and cook them for 2 hours more on LOW.
Enjoy!
Nutrition: calories 256, fat 16.4, fiber 1, carbs 5.53, protein 21
Lime Zest Pork
Prep time: 20 minutes
Cooking time: 11 hours
Servings: 6
Ingredients:5 tablespoon lime zest
2-pound pork shoulder
3 garlic cloves, sliced
2 tablespoon butter
1 teaspoon paprika
1 teaspoon chili flakes
1 teaspoon ground black pepper
1 tablespoon salt
3 teaspoon pesto
Directions:
Combine the sliced garlic, lime zest, paprika, chili flakes, butter, ground black pepper, salt, and pesto together.
Churn the mixture until homogenous.
After this, brush the pork shoulder with the lime zest mixture well and wrap it in the foil.
Put the meat in the slow cooker and close the lid.
Cook the dish on LOW for 11 hours.
Then remove the meat from the slow cooker and discard the meat from the foil.
Get rid of the lemon zest and chop the pork shoulder roughly.
Enjoy!
Nutrition: calories 153, fat 6.1, fiber 3, carbs 22.42, protein 4
Lamb Leg in Red Wine
Prep time: 19 minutes
Cooking time: 11 hours
Servings: 7
Ingredients:2-pound lamb leg
2 cup dry red wine
1 cup water
1 teaspoon anise
1 teaspoon black peas
1 tablespoon fresh rosemary
1 tablespoon cumin seeds
1 carrot
1 white onion
½ teaspoon ground cinnamon
1 tablespoon fresh ginger, grated
1 teaspoon olive oil
Directions:
Spray the slow cooker lid with the olive oil inside and put the lamb leg there.
Sprinkle the lamb leg with
the ground cinnamon, grated fresh ginger, and cumin seeds.
Add the fresh rosemary and close the lid.
Cook the lamb leg on HIGH for 3 hours.
Meanwhile, combine the dry red wine, water, anise, and black peas together.
Stir the mixture.
Peel the carrot and white onion.
Chop them and add to the red wine mixture.
When the time is over – open the slow cooker lid and add the red wine liquid there.
Close the lid and cook the meat on LOW for 8 hours more.
Remove the prepared lamb leg from the slow cooker and chill it little.
Serve it and enjoy!
Nutrition: calories 208, fat 7.8, fiber 1, carbs 3.41, protein 27
Mongolian Beef
Prep time: 10 minutes
Cooking time: 9 hours
Servings: 6
Ingredients:2-pound pork steak
3 tablespoon chives
5 tablespoon cornstarch
2 oz olive oil
2 tablespoon brown sugar
¼ cup water
¼ cup soy sauce
8 oz carrot, grated
Directions:
Cut the pork steak into the strips.
Sprinkle the pork strips with the cornstarch and stir the mixture well.
After this, put the pork strips in the slow cooker.
Sprinkle the meat with the olive oil and brown sugar.