Crock-Pot CSC011X Instruction Manual page 9

1 large sweet potato, peeled and diced
1. Add the vegetable oil to the removable cooking bowl, heat on your hob until hot then sauté the lamb until browned on
all sides.
2. Add the diced onions, turmeric, Garam Masala and dried chilli flakes. Continue to stir fry for a couple of minutes. This
will allow the flavours of the spices to develop. Stir in the garlic.
3. Remove the bowl from the hob and place into the heating base. Add the remaining ingredients and stir well to
combine.
4. Cook on setting 1 for 7-8 hours or setting 2 for 5-6 hours until the lamb is tender. Thicken slightly if required. Serve
with steamed rice and naan bread.
Mediterranean Braised Lamb Shanks Serves 6
15ml vegetable oil
6 small lamb shanks
1 large red onion, roughly chopped
2 cloves garlic, chopped
400g tin chopped tomatoes
1 large aubergine, roughly chopped
15g roughly chopped fresh Oregano or 10g dried Oregano
250ml red wine
30g tomato purée
1. Add the vegetable oil to the removable cooking bowl, heat on your hob until hot then sauté the lamb shanks until
browned on all sides.
2. Remove the bowl from the hob and place into the heating base. Add the remaining ingredients and stir well to
combine.
3. Cook on setting 1 for 8-9 hours or setting 2 for 5-6 hours.
Delicious served with some spicy roasted root vegetables and buttery cous cous.
Creamy Rice Pudding Serves 6–8
150g pudding rice
75g sugar
1.65 litres whole milk
30g butter
2.5g nutmeg
1. Grease the removable cooking bowl with a little of the butter.
2. Add all the ingredients and stir them together.
3. Fit the lid and cook on setting 1 for 4-5 hours or setting 2 for 3 hours.
Delicious served with some fresh berries or fruit compote.
Nutty Apple Crumble Serves 6 to 8
300g plain flour
100g rolled oats
200g light brown sugar
5g ground cinnamon
2.5g ground nutmeg
Pinch salt
300g butter, cut into cubes
250g chopped walnuts
100g caster sugar, or to taste
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