Lamb, Tablespoons oil Onion, peeled and chopped

Recipes.

LAMB

Roasting Lamb

Cut away excess fat. Place meat into the Slow Cooker. Cover and cook to desired doneness.

Approximate cooking times for well done: Low 21/2 - 3 hours per 500g

High 1 - 2 hours per 500g

No need to turn meat during cooking.

Note: When cooking pork or other fatty meats, place meat on a small wire rack to allow excess fat to drain.

Lamb with Yoghurt Sour Cream

Serves 4-6

1kg stewing lamb, cut into thin strips 2 small onions, peeled and quartered 2 teaspoons ground ginger

2 teaspoons ground coriander

1/4 teaspoon cayenne pepper

250g carton natural yoghurt

1/3 cup sour cream

2 tablespoons flour

Spiced Butter: 2 tablespoons butter 1 tablespoon oil

1 clove garlic, crushed

1 teaspoon ground cummin

1 teaspoon ground coriander

1/2 teaspoon garam marsala

1/3 cup cream

1.Place all ingredients except spiced butter and cream into the Slow Cooker. Stir to combine.

2.Cook on Low for 8 - 10 hours or on High for 5 - 6 hours. Add spiced butter during last hour of cooking. Spiced butter: Heat butter and oil in a frypan. Add remaining ingredients and saute for 2 - 3 minutes.

3.To Serve: Stir through cream just prior to serving.

Spicy Lamb with ApricotsServes 4-6

2 tablespoons oil

1 onion, peeled and chopped

1 clove garlic, peeled and crushed 1kg stewing lamb, cubed

1/3 cup flour	{
1 teaspoon lumeric	{
1 teaspoon lumeric
1 teaspoon cummin	{	combined
1 teaspoon coriander	{


freshly ground pepper	{
3 cups chicken stock	{
3 cups chicken stock

100g dried apricots, chopped salt and pepper to taste

1.Heat oil in a frypan. Saute onions and garlic until tender.

2.Toss lamb in combined flour and spices. Add to frypan and brown.

3.Transfer to the Slow Cooker and add remaining ingredients. Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours.

4.Adjust seasonings if necessary. Serve with rice.

Roast Lamb with Garlic & Rosemary

Serves 6-8

1 leg of lamb, approximately 1.8kg (cut or boned to fit the Slow Cooker)

1 clove garlic, peeled and sliced several sprigs fresh rosemary

1 tablespoon French mustard

1.Trim excess fat from lamb.

2.Cut several slits in the meat and insert slices of garlic and sprigs of rosemary.

3.Brush the outside with mustard.

4.Place meat into the Slow Cooker. Cover and cook on Low for 2 - 3 hours of High for 1 - 2 hours per 500g.

Note: Meat can be placed on a wire rack to allow the fat to drain.