SLOW COOKER GREEK LAMB RECIPES
EASY SLOW COOKER LAMB CURRY RECIPE - BBC GOOD FOOD
Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender
Provided by Rob Hughes
Categories Dinner, Main course, Supper
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Cook Time 8 hours
Yield 4
Number Of Ingredients 15
Steps:
- Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
- Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
- Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
- After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.
Nutrition Facts : Calories 624 calories, FatContent 48 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.5 milligram of sodium
GREEK SLOW ROASTED GOAT (OR LAMB) LEG - THE HUNGRY BITES
One pan recipe for slow roasted goat leg glazed with pomegranate syrup and served with baked potatoes. Tender and succulent meat that will impress your guests!
Provided by The Hungry Bites
Categories Main Course
Total Time 170 minutes
Prep Time 20 minutes
Cook Time 150 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Preheat your oven to 356°F (180°C)
- Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.
- Place the meat and potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano. Wrap well with foil and bake for 2 hours.
- Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze.Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.
- When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.Eat!
Nutrition Facts : Calories 788 kcal, ServingSize 1 serving
More about "slow cooker greek lamb recipes"
LAMB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASY SLOW COOKER LAMB CURRY RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 8 hours 20 minutes
Category Dinner, Main course, Supper
Cuisine Indian
Calories 624 calories per serving
- After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.
BEST SLOW COOKER RECIPES - MYFOODBOOK
From myfoodbook.com.au
Reviews 4.7
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
GREEK SLOW ROASTED GOAT (OR LAMB) LEG - THE HUNGRY BITES
From thehungrybites.com
Reviews 5
Total Time 170 minutes
Category Main Course
Cuisine Greek, Mediterranean
Calories 788 kcal per serving
- When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.Eat!
BEST SLOW COOKER RECIPES - MYFOODBOOK
From myfoodbook.com.au
Reviews 4.7
SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.
Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.
Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.
Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid.
Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.
GREEK SLOW ROASTED GOAT (OR LAMB) LEG - THE HUNGRY BITES
From thehungrybites.com
Reviews 5
Total Time 170 minutes
Category Main Course
Cuisine Greek, Mediterranean
Calories 788 kcal per serving
- When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.Eat!
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