Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 49

This Moroccan-inspired pilaf is fantastic – fragrant and spicy with plenty of different textures and tons of flavour. Most importantly, the slow cooking leaves the lamb neck irresistibly tender.

Preparation time: 15 minutes

Cooking time: 8½–9½ hours

Serves 4

½ tbsp olive oil

500g (1lb 2oz) lamb neck fillet, cut into 3cm (1¼in) pieces

2 red onions, peeled and finely sliced

½ tsp dried red chilli flakes

2 garlic cloves, peeled and crushed

50g (2oz) pine nuts

1 tsp ground coriander

½ tsp turmeric

1 tsp ground ginger

1 tsp ground cinnamon

400ml (14fl oz) white wine

Sea salt and freshly ground black pepper

200g (7oz) basmati rice

Warm half of the oil in a frying pan over a high heat. When hot, add the lamb and cook until browned on all sides. Spoon into the slow cooker dish.

Return the pan to the heat and add the remaining oil. Reduce the heat to medium and add the onions, chilli, garlic, pine nuts, coriander, turmeric, ginger and cinnamon and cook for about 5 minutes or until the spices are wonderfully aromatic and the onion is softened. Reduce the heat during cooking if the spices or pine nuts start to burn.

Add the wine to the pan and mix well. Bring to the boil, then pour this over the lamb. Season generously with salt and pepper. Cover with the lid and cook on low for 8–9 hours.

When you get back from work or 30 minutes before you want to eat, place the rice in a sieve. Pour a kettle full of freshly boiled water over the rice and drain. Fold the wet rice into the lamb mixture.

Cover with the lid again and cook for a further 30 minutes or until the rice is tender and has absorbed most of the cooking liquid. Season to taste.