I’ve been enjoying using Slow Cooker- easy and delicious recipes for all seasons by Sally Wise. I’ve often started with a basic recipe from her book and added and adapted as I always do. This one Mick loved so much he would have happily sat down to it the next night too. The original recipe was for Moroccan Lamb using lamb mince. Here is my variation using beef and a few other interesting changes.
Moroccan Beef
Ingredients2 tablespoons sunflower oil
16 ounces rump or round steak (You can use cheaper cuts or buy what is on special)
2 tablesppons rice flour
2 teaspoons cinnamon
I large onion
3 cloves garlic
2 teaspoons ground cumin
2 teaspoons ground ginger
Half teaspoon ground cardamom
1 cup chopped dried apricots
2 tablespoons chopped dates or raisins
3 tablespoons slivered almonds
3-4 teaspoons lemon juice
1 cup water
2 teaspoons golden syrup (the original used honey but I am allergic. Syrup works fine)
2 teaspoons chutney
Quarter teaspoon salt
1 tablespoon sweet chili sauce
2 tablespoons chopped parsley
Method
With my new slow cooker I was able to brown meat directly in the slow cooker, which is a great time and washing up saver. If you do not have this facility you will need to heat oil in a heavy based pan to brown the meat in the oil, stirring from time to time so it does not stick.
Peel and dice onion.Peel and crush garlic. Add to the meat and cook for one minute.
Then add cumin, ginger and cardamom and cook another minute.
Add all other ingredients except parsley and transfer to slow cooker.Stir to combine.
Place lid on slow cooker and cook for 4 hours on low.
Mix chopped parsley through at the end of the cooking time.
This recipe is both gluten and dairy free.I served this dish with brown rice and vegetables. You could serve with couscous, if you do not have a wheat and gluten allergy.
Serves 4
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