Cuisinart MSC-600 manual Verde Caldo, Stew Lamb Moroccan

13

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.removal for book instruction the of 8 page
on instructions the to refer 1, Step in chrorizo
browning after pot the of bottom the in
remaining grease excessive be there Should*
	.desired
as seasonings adjust and Taste .Warm Keep
to switch will unit expired, has time When .4
.hours 4 for High on Cook Slow to
unit Switch .broth chicken the in stir Finally
.oil the with coat evenly to toss and pepper
and salt potatoes, drained kale, the in Stir .3
	.softened
until cook and garlic and onion the in Stir
*.out wipe carefully amount, excessive an
is there If .oil olive some add dry, is pan
the If .pot cooking the in remaining oil of
tablespoon ½ have should You .using are
you sausage of type the on depends varies
chorizo from released oil of amount The .2
.minutes 8 about sides, both on
browned is chorizo until Cook .chorizo the
add pot, the across shimmers oil the Once
.400°F at Brown/Sauté to set Multicooker
the of pot cooking the into oil olive the Put .1
sodium low broth, chicken cups		8
pepper
black ground freshly teaspoon		¼
salt kosher or sea teaspoons		1¼
oxidation) avoid
to use, to ready until water cold
in (covered dice inch-1 into cut and
peeled potatoes, Gold Yukon pounds		1½
chopped roughly and
removed stems rough kale, pound		¾
crushed cloves, garlic		6
chopped
finely and peeled onion, small		1
slices inch-½
into cut then and lengthwise half in
cut chorizo, Spanish smoked pound		¾
necessary
if more plus oil, olive teaspoon		1
cups 8 about Makes
Cook Slow
Brown/Sauté Settings:
.evening winter cold a on perfect
is origin Portuguese of soup satisfying This
Verde Caldo

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.step first the as 400°F at Brown/Sauté on this
Do .cooking slow to prior meat the browning
recommend we time, the have you If*
.accordingly seasoning adjust and
taste Warm, Keep to switches unit Once .3
.hours 22 for Low on Cook Slow to unit Set .2
.well ingredients
all coat to together Stir .Multicooker the
of pot the into together ingredients all Put .1
broth chicken or beef cups			4
paste tomato cup		¼
drained
chickpeas, each) ounces (15 cans			2
prunes dried ounces		12
cloves ground pinch
saffron pinch
allspice ground teaspoon		½
pepper cayenne teaspoon		8	/1
coriander ground teaspoon		½
pepper
black ground freshly teaspoon		½
salt kosher or sea teaspoons		1¼
cumin ground teaspoons		1½
sticks cinnamon			2
chopped roughly cloves, garlic			4
chopped finely
and peeled ginger, of piece inch-1			1
rounds
inch-¼ into cut and peeled carrots),
small 10 to 8 (about carrots pound			1
sliced and peeled onion, large			1
pieces* inch-1
into cut shoulder, lamb pounds			3
cups 12 Makes
Cook Slow Setting:
.nicely stew this
complement spices African North The
Stew Lamb Moroccan