Melt In Your Mouth Slow Cooked Lamb Stifado Food

LAMB STIFADO

Steps:

• Heat olive oil (2 tbsp) in a large, heavy-based pot. Fry sliced brown onion (1 large) and baby onions (12) until starting to soften, then remove to a plate.
• Fry lamb shoulder (1.5kg cut into 4-5cm/2" pieces) in batches until browned then add to the plate with the onions. When the last of the lamb is finished browning, add reserved lamb and onions back to the pot.
• Add garlic cloves (4 - crushed) and fry for 30 seconds.
• Then add in tomato paste (2 tbsp), ground cumin (2 tsp), fresh rosemary (1 tsp - finely chopped), ground cloves (¼ tsp), and cinnamon (a pinch) then fry for a further minute.
• Add red wine vinegar (1 tbsp) and dry red wine (375ml) to the pot and simmer to reduce by about a third.
• Add tinned cherry tomatoes (1 x 400ml tin - tomatoes broken up slightly), beef stock (375ml), and fine salt (1 tsp) then simmer with the lid on but slightly ajar (see my notes) for 1½ hours or until lamb is tender. Add more cinnamon or salt as required then serve.

SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST

Steps:

• Combine seasoning mix ingredients together in a small bowl. Set aside.
• Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
• Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
• Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
• Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
• Cook on low for 9 hours or on high for 6 hours.
• Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
• Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

LAMB STIFADO

Steps:

• Saute the onions and garlic in the olive oil until turning brown and soft.
• Remove and set them aside.
• Add the meat and brown well.
• Add all the remaining ingredients, including the onions.
• Add water to just cover.
• Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
• Like most stews, this is better reheated the next day.

CROCK POT STIFADO

Steps:

• Heat oil in a skillet over medium-high heat and brown beef-- in batches if necessary, adding more oil if needed.
• Transfer beef to crock pot with a slotted spoon.
• Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute.
• Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine.
• Pour mixture over meat.
• Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
• Add feta cheese, cover again, and cook on High for 10 minutes.
• Discard bay leaf and serve over hot buttered pasta or mashed potatoes.