Lamb Curry

 Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

This lamb curry is a slow cooker recipe so it's perfect to leave cooking while you're out at work, or just cooking while you're getting things done at home without having to worry about cooking later on. This dish I came across on the same website as the Beef Casserole and Chicken Casserole, so I definitely had high hopes for this dish.

Let's get cooking!

Ingredients:

1 tbsp vegetable oil

1 medium white onion, diced

2 garlic cloves, crushed

1 tbsp medium curry powder

1/2 tbsp ground coriander

1/2 tbsp ground cumin

1/2 tbsp smoked paprika

800 g lamb, diced into bite size pieces

1 tin chopped tomatoes

100 ml lamb stock

3 tbsp coconut cream

2 tbsp tomato puree

Heat the oil in a large frying pan and add the diced onion and cook for 2-3 minutes until softened.

Next add the garlic, curry powder, ground coriander, ground cumin and paprika and cook for another couple of minutes, stirring all the spices into the onion.

Transfer the mixture from the pan and into the slow cooker. 

Add the lamb chunks to the frying pan , and fry the lamb for 4-5 minutes until browned and then add to the slow cooker, along with the cooking juices.

Next in the slow cooker add the lamb stock, tinned tomatoes, coconut cream (I used coconut milk) and the tomato puree. Give everything a good stir and put the lid on.

You can cook on high for 2 hours and then reduce to low and cook for a further hour, or alternatively cook on low for 4-5 hours.

Once cooked serve with boiled rice.

I've never had lamb curry before so I wanted to give a go at cooking it myself to see if I'd like it, this recipe and cooking method is spot on. The lamb was so soft and just fell apart as soon as you picked it up with a fork. I loved the flavours and have cooked this a few more times since, and each time we always enjoy it, I even took the leftovers to work for my dinner the last time I made it for us, and even then it still tasted delicious.

If you would like to check out the original recipe then head to Slow Cooker Lamb Curry, there is also link above for the other dishes I hade made from the same website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Beef Casserole

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

Back in June, I shared with you a Chicken Casserole dish that I tried, this time I wanted to share with you a Beef Casserole that I found on the same website. This dish is something I make a lot since first making it, as Skye is a huge fan and often asks me to make it. This is another slow cooker dish meaning you can leave it cooking while you are at work or while you get things done at home.

Let's get cooking!

Ingredients:

1/2 tbsp oil

500 g diced beef

1 onion, chopped

2 garlic cloves, crushed

3 carrots chopped

2 celery sticks, chopped

200 ml water

1 red wine or beef stock pot

2 tbsp gravy granules

1 tbsp tomato puree

1 tsp rosemary

In a large frying pan, heat the oil and brown the diced beef. Then add the beef along with the pan juices to the slow cooker.

Next add the onion, carrot, celery, garlic, gravy granules, tomato puree, rosemary, stock pot and water, and stir well.

Cook on high for 4-5 hours or on low for 7-8 hours.

Once ready, you can serve it with mashed potatoes and Yorkshire puddings.

The first time I made this dish, I found that there was just enough for a serving for both me and Skye, so to make it last a little longer I now add 250 g of minced beef. This dish is extremely delicious and as I said at the start, Skye requests this quite a lot. It's really easy to prepare and can be left to cook, while I'm busy or out at work. 

I came across this recipe on a fussy eaters website and I thought it would be a good idea to give it a try as Skye can sometimes be fussy.

If you'd like to check out and follow the original then head to Slow Cooker Beef Casserole.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Chicken Casserole

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

Today's dish and recipe I want to share with you is actually a recipe I make regularly, it's really easy to make and can be left to cook while you're out at work as it's a slow cooker dish.

Let's get cooking!

Ingredients:

500 g skinless chicken thighs

500 g baby potatoes

250 g baby carrots

50 g frozen onions

2 crushed garlic cloves

250 ml hot chicken stock

Tbsp tomato puree

2 tbsp gravy granules

1 tsp dijon mustard

250 g mushrooms

Add the chicken, frozen onions, baby potatoes, mushrooms, baby carrots, crushed garlic cloves, chicken stock, gravy granules, tomato puree and dijon mustard, to your slow cooker.

Give it all a good stir to combine and coat everything.

Cook on low for 6 hours or cook on high for 3 hours.

Once cooked you're ready to serve, I served it with some steamed vegetables.

I cook this quite a lot for myself and Skye as I can leave it cooking away for 6 hours and not have to worry about cooking later on. The original recipe for this dish said to add the mushrooms halfway but when I first made this dish I was at work while it would be cooking so had to add the mushrooms before. I love all the flavours and the chicken is always so soft and moist every time I've cooked it. I definitely recommend this dish, it's a good hearty family meal.

I came across this recipe on a fussy eaters website and I thought it would be a good idea to give it a try as Skye can sometimes be fussy.

If you'd like to check out and follow the original then head to Slow Cooker Chicken Casserole.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye