I made this dish a while ago but am just now getting a chance to post it. It doesn't exactly scream a hot summer evening kind of a meal, but I wanted to share because it's a great slow cooker dish, and we could all use more slow cooker recipes. I found an amazing book in the bargain shelf of Borders a few months ago. It's called Slow Cookers: more than 100 easy recipes. And that's the only information on it. No author credit at all. It's a compilation of recipes published by Bay Books. Despite the fact that it's a nondescript, thin, paperback with no photos I was drawn to its recipes: lamb dishes, Moroccan, Spanish, Greek and Indian recipes. And it was $2.99! This is a hearty lamb stew, a one pot meal that goes well with some simple cous-cous, or nothing at all.
Spiced Lamb with Lentils
1.5 lbs boneless lamb leg or shoulder, cubed
2 t ground cumin
1 t ground coriander
1/2 t turmeric
1 t red chili powder
1 large onion, chopped
1 carrot, diced
2 celery stalks, diced
4.5 oz green beans, chopped (optional)
1 T freshly grated ginger
2 cloves garlic, chopped
2 cups beef stock
1 cup pureed tomatoes
1 T lemon juice
1 cup red or green lentils
handful of chopped cilantro
Combine spiced listed above and toss in bowl with the lamb to coat it. Add lamb, vegetables and ginger garlic to the slow cooker. Pour in stock, lemon juice, and tomato puree, stir in lentils. Add one bay leaf, if desired, season with salt and pepper. Cook on high for 4-6 hours. The longer it cooks the thicker it will become so you can thin it out with stock. Serve with cilantro and rice or cous-cous.
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