24
Method:
1
Season the lamb. Heat half the oil over a high heat in a frying pan
and cook the lamb for about 10 minutes or until browned all over.
Transfer to the slow cooker.
2
Heat the remaining oil over a medium heat in the pan and cook the
spring onions for about 5 minutes, until softened. Season with salt
and pepper and then add the bay leaf, thyme, wine and stock and
bring up to a simmer. Transfer to the Partitioned Cooking Pot.
3
Stir in the carrots, turnips, potatoes, peas and lemon thyme.
4
Cover with the Glass Lid and cook for 4 hours on high.
5
To make the aïoli, chop the garlic, then crush it together with the
salt using the back of a knife. Stir into the mayonnaise and add the
parsley.
6
To serve, stir the crème fraîche into the lamb and serve with the
aïoli.
Ingredients:
•
500 g Lamb shoulder, diced
•
2tbsp Sunflower oil
•
4 large Spring onions, trimmed and
left whole
•
1 Bay leaf
•
2 Thyme sprigs
•
200ml White wine
•
200ml Lamb stock
•
100g Chantenay carrots, trimmed
•
100g Turnip
•
200g Baby new potatoes, cut to an
even size
•
200g Frozen garden peas
•
3tbsp Lemon thyme
•
Salt and freshly ground black pepper
•
2tbsp Crème fraîche, to serve
For the aïoli:
•
2 Garlic cloves
•
1tsp Coarse sea salt
•
2tbsp Mayonnaise
•
1tbsp Chopped flat-leaf parsley
For the Lamb and aïoli
Method:
1
Heat the oil in a pan and fry the onion until lightly browned.
2
Stir in the carrots, swede, pepper, garlic, broad beans and
tomatoes.
3
Mix in the harissa, turmeric and ginger, then pour on the stock and
season with salt and pepper and bring to the boil.
4
Spoon the mixture into the Partitioned Cooking Pot. Press the
vegetables beneath the liquid.
5
Cover with the Glass Lid and cook for 4 hours on high.
Ingredients:
•
2tbsp Olive oil
•
1 large Onion chopped
•
2 Carrots, cut into small cubes
•
300g Swede, cut into small cubes
•
1 Red pepper, cored, de-seeded and
chopped
•
3 Garlic cloves, finely chopped
•
200g Frozen broad beans
•
400g Can chopped tomatoes
•
3tsp Harissa
•
1tsp Turmeric
•
2cm Fresh root ginger, peeled and
finely chopped
•
250ml Vegetable stock
•
125g Okra, thinly sliced
•
Salt and freshly ground black pepper
For the Moroccan vegetable stew
Lamb and spring vegetables with aïoli and Moroccan stew
Partition Slow Cooking Recipes -
Meat and Vegetarian Dishes
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