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Saturday, April 25, 2009

Slow Cooker Recipe - Lamb with ras el hanout and shredded cabbage

The Slow cooker or Crock Pot is being used more and more these days. Try this recipe using lamb shoulder and shredded red cabbage and spice it up with some Ras el Hanout.

Lamb with Ras el Hanout and Shredded Cabbage

1 lamb shoulder (I used Manitoba lamb)
1 head red cabbage, shredded
1 large onion, thinly sliced
2 tbs olive oil
2 tbs Ras el Hanout
1 bunch Chard, cut chiffonade style*
1 head garlic, peeled
2-3 chopped tomatoes (I also added a handful of sundried tomatoes)
1/4 cup chopped dates **
1/4 cup chopped dried apricots
1/4 cup sherry vinegar
1 1/2 cups chicken stock
1 cup red wine
1-2 bay leaves
1/2 tsp sea salt

Put shredded cabbage, chopped tomatoes, chard, dates, apricots, vinegar, stock, red wine, garlic and salt in Slow cooker and turn on.

In a skillet, sauté the onion until translucent in 1 tbs olive oil. Add the Ras el Hanout and sauté until soft. Add to slow cooker and mix ingredients.

In the same skillet, on medium high heat, add 1 tbs olive oil and brown lamb shoulder on all sides. Nestle lamb into the vegetable mixture in the slow cooker and cover. Cook overnight or throughout the day until the lamb meat falls off of the bones. Remove meat from the slow cooker and de-bone or trim any extra fat. Place lamb pieces back in the slow cooker and keep hot until serving with baked potatoes or rice.


*To cut chiffonade style for leafy vegetables or basil, stack leaves in line on top of each other. Roll tightly and cut in thin slices from tip to end. Loosen the cut leaves.

**I used fresh dates from the Halal Meats and Specialty Foods Store on Maryland but you can use most varieties of dates.

chopped carrots or parsnips
leave out red wine from cooking if you don't cook with wine but watch the moisture Perhaps try Verjus, also available at Halal Meats and Specialty Foods Store on Maryland.

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