Slow Cooking 101

fee1965, Jun 13, 2:45am
Lets put our hints, tips, do's and don'ts in here - and maybe the odd recipe (tried and tested of course)

Tip #1Try not to lift the lid more than once during cooking, it adds 20mins onto the cooking time

ruby19, Jun 13, 2:51am
I use this recipe from epicurious, and have used beef instead of lamb, always received well. I do however brown the meat and add the ingredients to get it to the cooking stage, then put into the crock-pot and cook from there, so not really a chuck in the crock pot and cook recipe.* If I have some on hand I also add about 1/3 cup red wine.*

Moroccan lamb

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided

1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
1 tin chopped tomatoes
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel

2 tablespoons chopped fresh cilantro

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes.* add red wine if using and deglaze the pan, and simmer until reduced by 1/2.* Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

trading_gibsons, Jun 13, 2:55am
I always flour & brown my meat before I put it in.

fee1965, Jun 13, 3:51am
lamb shoulder...is that chops cut into pieces?Sounds great!
TIP #2ALWAYS brown meat first to caramelise and seal in flavours.

a_n_h, Jun 13, 4:30am
Make sure you turn it on @ the wall.

I made the mistake of thinking it was all turned on and it wasnt until about 3 hours later I wondered why it wasnt getting hot....