Cuisinart Cook Central MSC-600, Instruction Booklet

Page: 31 / 45

13
Moroccan Lamb Stew
The North African spices complement
this stew nicely.
Setti ng : Slo w Cook
Make s 1 2 cups
3 pounds lamb shoulder , cut into
1-inch pieces*
1 large onion, peeled and sliced
1 pound carr ots (about 8 to 10 small
carrots), peeled and cut into ¼-inch
rounds
1 1-inch piece of ginger , peeled and
finely chopped
4 garlic cloves, roughly chopped
2 cinnamon sticks
1½ teaspoons ground cumin
1¼ teaspoons sea or kosher salt
½ teaspoon fr eshly ground black
pepper
½ teaspoon ground coriander
1
/
8
teaspoon cayenne pepper
½ teaspoon ground allspice
pinch saffr on
pinch ground cloves
12 ounces dried prunes
2 cans (15 ounces each) chickpeas,
drained
¼ cup tomato paste
4 cups beef or chicken broth
1. Put all ingr edients together into the pot of
the Multicooker. Stir together to coat all
ingredients well.
2. Set unit to Slow Cook on Low for 22 hours.
3. Once unit switches to Keep W arm, taste
and adjust seasoning accordingly .
* If you have the time, we recommend
browning the meat prior to slow cooking. Do
this on Brown/Sauté at 400°F as the first step.
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Caldo Ve rd e
This satisfying soup of Portuguese origin is
perfect on a cold winter evening.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s ab ou t 8 cu ps
1 teaspoon olive oil, plus mor e if
necessary
¾ pound smoked Spanish chorizo, cut
in half lengthwise and then cut into
½-inch slices
1 small onion, peeled and finely
chopped
6 garlic cloves, crushed
¾ pound kale, r ough stems removed
and roughly chopped
1½ pounds Y ukon Gold potatoes, peeled
and cut into 1-inch dice (covered in
cold water until ready to use, to
avoid oxidation)
1¼ teaspoons sea or kosher salt
¼ teaspoon fr eshly ground black
pepper
8 cups chicken broth, low sodium
1. Put the olive oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F .
Once the oil shimmers across the pot, add
the chorizo. Cook until chorizo is browned
on both sides, about 8 minutes.
2. The amount of oil r eleased from chorizo
varies depends on the type of sausage you
are using. Y ou should have ½ tablespoon
of oil remaining in the cooking pot. If the
pan is dry, add some olive oil. If ther e is
an excessive amount, carefully wipe out.*
Stir in the onion and garlic and cook until
softened.
3. Stir in the kale, drained potatoes, salt and
pepper and toss to evenly coat with the oil.
Finally stir in the chicken broth. Switch unit
to Slow Cook on High for 4 hours.
4. When time has expir ed, unit will switch to
Keep Warm. T aste and adjust seasonings as
desired.
* Should there be excessive gr ease remaining
in the bottom of the pot after browning
chrorizo in Step 1, r efer to the instructions on
page 8 of the instruction book for removal.
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