This post is sponsored my Crock-Pot.
You know those friends who are amazing at entertaining? The ones who regularly host parties at their home and not only make you feel welcome, but also entertain you and feed you amazing foods? Well Mrs Soo McGoo and her charming husband are that couple! My family and I have been blessed to have formed a strong friendship together with this amazing family. Our kids get along famously and we’ve shared so many adventures together. Today’s recipe has come directly from Soo to you! Soo scribbled it down for me on a piece of paper and I’ve lovingly added it to my recipe folder (a folder filled with recipes in my Nan and Mums hand writing too).
This dish was met with resounding rave reviews at Soo’s last party and has now become famous within our circle of friends. It’s packed full of divine flavours and is a massive hit with adult and kids alike (we all know that awesome feeling when your kids enjoy a meal and ask for seconds!).
Jenni and I have also been working with Crock-Pot and testing out their brand new Crock-Pot Express Crock Multi-Cooker (try saying that three times over). Basically the Crock-Pot Express Crock Multi-Cooker is 5 appliances all rolled into one, it can slow cook, pressure cook, brown/sauté, steam & cook perfectly fluffy rice! It has 7 one-touch meal settings OR you can manually set it for any recipe you desire. I love the keep-warm setting because once the timer finishes on your meal it automatically switches to keep-warm (unlike my old slow cooker). You can read our full review of the amazing (life changing) appliance here.
I’ve made this recipe using both the Slow Cook and Pressure cooking methods without adjusting the recipe – set it for low and slow or cook it in just 15 mins using the pressure cook function (not including the browning time).
Okay here’s the ingredients you’ll need –
- 750g of Lamb – trimmed of excess fat and diced (any cut should be fine)
- 1 Large Onion – diced
- 3 cloves of garlic – crushed
- 1 heaped teaspoon of dried ground ginger
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground cinnamon (or one whole stick)
- 1 teaspoon of brown sugar
- 1 tablespoon of fish sauce
- 1 bay leaf (fresh or dried)
- 410g tin of crushed tomatoes
- 1 cup of beef stock
- 1 medium sweet potato (roughly chopped)
- can of chickpeas (drained and rinsed)
Set your Crock-Pot Express Crock Multi-Cooker to the ‘Saute/Brown’ setting and once it’s hot and the timer starts to count down (from 30 mins) add a splash of olive oil and brown your meat, remove the meat and saute off the onion before adding the garlic and other dried spices, cook the spices for 1 minute before adding returning the meat and adding all the remaining ingredients. Re-set your crock-pot to cook at high pressure for 15 mins (remember to set the release valve to closed position). Once the timer goes off it will automatically return to keep-warm. Carefully release the steam and serve with couscous or brown rice.
As I mentioned above – this recipe works just as well cooked for 8 hours using the slow cooking element. What I love most about the Crock-Pot Express Cook Multi-Cooker is the choice to either set and forget – or whip it up quickly with the same amazing results. It’s also really easy to clean!!
We look forward to sharing more recipes using our new favourite cooking appliance. Watch this space! And special thanks to my beautiful friend who shared this delicious recipe! xx
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