Moroccan Lamb Stew; Portuguese Chorizo Potato Soup - Cuisinart MSC-600A Instruction Booklet

Moroccan Lamb Stew

The North African spices complement
this stew nicely .
Setting: Slow Cook
Makes 4-6 serves
1.5kg boned lamb shoulder, cut into 3cm
pieces*
2 teaspoons olive oil
1 large brown onion, halved and thinly
sliced
4 medium carrots cut into ½cm slices
3cm x 3cm piece of ginger, peeled and finely
chopped
4 garlic cloves, finely chopped
2 cinnamon sticks
1½ teaspoons ground cumin
1 teaspoon flaked salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground coriander
1/8 teaspoon cayenne pepper
½ teaspoon ground allspice
pinch saffron
pinch ground cloves
360g dried prunes
2 x 400g cans chickpeas, rinsed and drained
¼ cup tomato paste
4 cups (1litre) salt-reduced beef or
chicken stock
1 . Trim lamb of any excess fat . Put half the oil into
the cooking pot of the Multicooker set to Brown/
Sauté at 175°C .
2 . Once unit is heated, put half the lamb into the
pot, and cook 2-3 minutes each side or until
lightly browned . Remove to a side plate and
repeat step with remaining oil and lamb . Return
the previous cooked lamb to the pot .
3 . Put all the remaining ingredients into the pot with
the lamb . Stir to combine well .
4 . Cover with lid and switch unit to Slow Cook on
Low for 10-12 hours . Depending on time
available . The longer it cooks the more, tender
the meat will be .
5 . Adjust seasoning to taste . Serve .
Portuguese Chorizo
Potato soup
This satisfying soup of Portuguese origin is per-
fect on a cold winter evening .
Settings: Brown/Sauté Slow Cook
Makes 4-6 serves
1 teaspoon olive oil, plus a little more if
necessary
350g smoked Spanish chorizo, cut in half
lengthwise and then cut into ½cm
slices
1 small brown onion, finely chopped
6 garlic cloves, finely chopped
350g kale, (rough stems removed) roughly
chopped
700g Desiree or Pontiac potatoes, peeled
and cut into 3cm dice (covered in cold
water until ready to use, to avoid
oxidation)
1 teaspoon flaked salt
¼ teaspoon freshly ground black pepper
8 cups (2litres) salt-reduced chicken
stock
1 . Put the oil into the cooking pot of the Multicooker
set to Brown/Sauté at 175°C . Cook chorizo for
about 3 minutes or until lightly browned on both
sides .
2 . The amount of oil released from chorizo varies
depending on the type of sausage you are using .
You should have 2 teaspoons of oil remaining in
the cooking pot . If the pan is dry, add some olive
oil . If there is an excessive amount, carefully
wipe out .* Stir in the onion and garlic and cook
until softened .
3 . Stir in the kale, drained potatoes, salt and pepper
and toss to evenly coat with the oil . Finally stir in
the chicken stock . Cover with lid and switch unit
to Slow Cook on High for 4 hours .
4 . Adjust seasoning to taste .
*Should there be excessive oil remaining in the
bottom of the pot after browning chorizo in Step
1 - refer to the instructions for removal .
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