The first sign of icy winter and the JJ comes home with a slow-cooker and all sorts of casserole, tagine, 8hr slow roasted lamb high hopes. Sweet but obviously he didn't know that I had been scarred by one too many slow-cooker-concoctions growing up... I'm sorry mum but throwing whatever is left in the fridge at the end of the week with a bit of water, parsely and garlic does not a dinner make. Nutritious? Eh probably. Delicious? Definitely not.
This little slow-cooker guy though, well he's just pretty freaking amazing. He's not fancy by any stretch, like an on and off button and nothing else not-fancy. But yeah he gets the job done, like soft, melting off the bone after 3 hours gets the job done.
Having slow-cookered 2 whole meals now, in our intensive recipe testing I think we may have stumbled onto the perfect tagine. This one with some modifications because everything tastes better when you 'you-ify' it, right? Right.
What to do:
Whizz up 1/2 cup coriander, 1/2tsp cumin seeds (or ground), small onion, 5 or 6 garlic cloves, big ginger chunk, 3tbsp olive oil (lemon infused is great), pinch of dried chilli (or a small fresh one), 3/4tsp all spice, salt and pepper. Mix in 1kg of good quality lamb chunks (beef works too) to marinate for however long you can wait.
1-12hrs later (sometimes I don't plan in advance and get hungry) brown off the meat with the marinade. Throw in 2 cups chicken stock, bring to the boil. Don't freak out your tagine is hulk-esque green. Transfer it all into your trusty slow-cooker and cook for a few hours (honestly the longer the better) add a can of chickpeas and 650g of chopped, peeled pumpkin (you could probably leave the skin on too or sweet potato or potato probably swede could work too, even carrot maybe?) cook for a bit until pumpkin (or whatever) is tender-ish and pop in a double handful of chopped mushrooms. Cook until everything is cooked. Serve with your favourite grain/carb or over greens and natural yoghurt and extra coriander.
This recipe is all about guess-timation but it just works.
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