Slow Cooker Lamb Ras el Hanout and the Slow Cooked Challenge for May/June
Apologies for posting a little late , I don’t seem to have caught up with myself this month at all! Thanks to everyone who took part in the April Slow Cooked Challenge, you can see the recipes on the Linky at the bottom of the April post.
I’m keeping the Linky on this page open for two months this time and there is no theme, so anything you make in your slow cooker, or other slow cooked method, can be linked up. After that there will be a break for July and August (I found last year that entries dried up when the better weather arrived!) and the challenge will be back with a bang in September.
Slow Cooked Lamb Ras el Hanout
1kg lamb shoulder (or other braising cut)
2 tsp Ras El Hanout
1 tbsp vegetable oil
1 large onion
2-3 cloves of garlic
2 tbsp honey
1 can chopped tomatoes
150ml lamb stock
2 tsp fresh thyme leaves
salt and freshly ground pepper to taste
1. Cut the lamb into chunks and place into the slow cooker with all the other ingredients.
2. Cook on low for 8 hours.
3. Serve with couscous
You can cook this succulent, tender lamb dish your oven on a low heat (140C) for 2-3 hours although you may need to add more stock as it will evaporate more quickly.
I got my Ras El Hanout from the Spice Kitchen an online shop specialising in high quality hand-blended and home ground Indian Spices. They source the freshest spices from around the world, hand blend, roast and grind them and pack them carefully. The spices smell incredible when they arrive through the post.
Cloves, Mace, Star Anise, Cayenne Pepper, All Spice, Cardamon, Black pepper, Sugar, Cinnamon, Coriander, Cumin, Ginger, Nutmeg, Paprika, Salt, Turmeric.
The Slow Cooked Challenge is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. Each month there will be a theme e.g. soup, dessert, vegetarian etc
If you would like to take part, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen
- Use the Slow Cooked Challenge logo in your post
- If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookedChallenge and I will re-tweet it to my followers AND post your picture on the dedicated Pinterest Board.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month.