Meat lovers, look this way. Because SimplyBeefandLamb.co.uk has provided us with three video recipes that not only look super easy to throw together, but mouth wateringly good.
Veggies, look away now..
Video Recipe: Lamb Rogan Josh
For the full method, see below.
Video Recipe: Beef Pepperpot Stew
For the full method, see below.
Video Recipe: Lamb, Vegetable and Lentil Soup
For the full method, see below.
Lamb Rogan Josh: Ingredients
-
450g/1lb lean lamb shoulder or leg cubes, cut into 2.5cm/1 inch cubes
-
2 medium onions, peeled and chopped OR 1 x 500g pack prepared diced onions
-
1 garlic clove or 5ml/1tsp garlic purée
-
1 x 420g (approx.)
-
Jar prepared Rogan Josh sauce
-
200ml/7 fl oz good, hot lamb stock
-
6 small new potatoes, quartered
-
100g/4oz prepared cauliflower florets (frozen are good too)
-
Salt and freshly milled black pepper
-
Natural yogurt, to garnish
-
Freshly chopped coriander leaves, to garnish
Lamb Rogan Josh: Method
-
Put all the ingredients except the yogurt and coriander in a large slow cooker.
-
Turn the slow cooker on HIGH for 4-6 hours or LOW for 8-10 hours (or according to your manufacturers’ handbook).
-
Turn off the slow cooker, garnish with the yogurt and coriander and serve with prepared basmati rice and a selection of Indian relishes and poppadoms or naan bread.
Beef Pepperpot Stew: Ingredients
-
450g/1lb lean stewing beef, such as shin, cut into
2.5cm/1inch cubes
-
2 sprigs fresh thyme leaves
-
2 garlic cloves, peeled and crushed OR 5ml/1tsp garlic purée
-
1 x 2.5cm/1inch piece fresh root ginger, peeled and chopped OR 10ml/2tsp ginger purée
-
2 medium onions, peeled and chopped OR 1 x 450g pack chopped onions
-
1 fresh red chilli, deseeded and chopped or a large pinch dried chilli flakes
-
200ml/7 fl oz good, hot beef stock
-
Salt and freshly milled black pepper
-
450g/1lb potatoes, peeled and cubed
-
225g/8oz pumpkin or butternut squash, peeled, deseeded and roughly cubed
-
1 x 450g can red kidney or butter beans, drained
-
200ml/7floz light coconut milk
-
150g/5½oz baby spinach leaves
Beef Pepperpot Stew: Method
-
Place all the ingredients except the spinach in a large slow cooker and cook for 4-6 hours on HIGH or 8-10 hours on LOW.
-
During the last 20 minutes of cooking time add the spinach. Cover and cook for remaining five minutes.
-
Spoon into soup bowls and serve with crusty bread.
Lamb, Vegetable and Lentil Soup: Ingredients
-
675g/1½lb lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
-
Salt and freshly milled black pepper
-
30ml/2tbsp rapeseed oil
-
2 medium onions, peeled and chopped OR 1 x 450g chopped onions
-
100g/4oz red lentils, rinsed
-
700ml/1¼pints good, hot lamb stock
-
1 large sprig rosemary, roughly chopped
-
4 sprigs fresh thyme leaves
-
225g/8oz carrots, peeled and sliced
-
225g/8oz swede, peeled and roughly chopped
-
Handful finely chopped green cabbage
Lamb, Vegetable and Lentil Soup: Method
-
Place the lamb in large bowl and season.
-
Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.
-
Add the onions and cook for 3-4 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat then cover and cook for 1 hour, or until the meat is tender, stirring occasionally.
-
Add the carrots, swede and cabbage. Continue to cook for a further 30 minutes.
-
Garnish with the remaining fresh thyme leaves and serve with crusty bread.
These recipes were created to inspire families to reclaim traditional cooking with the #LivePeasant campaign, letting slow cookers do all the labour with recipes that taste delicous with inexpensive cuts of meat.
Visit www.simplybeefandlamb.co.uk/peasantfood for more info.