I do love my slow cooker - especially in the winter, when hearty stews and casseroles are the order of the day... It's great to use a cheaper cut of meat and have it turn out beautifully, and it's even better to put something in, in the morning and then not really have to fuss with it again.
This was a recipe from The Gourmet Slow Cooker by Lynn Alley and really worked well. The lamb was just right, very tender, without having lost all texture, and the tomatoes were great - using fresh tomatoes instead of tinned kept the stew really light despite the long cooking, rather than heavy and rich the way some tomato-based sauces get with long cooking. We elected to serve this with papardelle and thought it worked better with pasta than it might have with potatoes, though I'm sure they wouldn't have been a complete loss.
Here it is, just about to start cooking the slow cooker - I've only put about a third of the chopped tomatoes in, but I wanted to show it before it got covered in tomatoes!
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