Easy Slow Cooker Lamb Curry

Ingredients:

  • 1 tbs of oil (whatever you have on hand)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 125 ml beef stock (half a stock cube)
  • 1 400g tin of chopped tomatoes
  • 1 Tbs of oil
  • 500g of lamb (you could use pork or chicken), cut into bite size pieces
  • 2 tbs Patak’s Mild Curry Paste
  • Salt and pepper
  • Basmati Rice
  • Natural Yoghurt

1.) Preheat the slow cooker. Heat the oil in a pan and then lump in the onion and garlic. Sautee for about 3 minutes. Then throw in the beef stock and tinned tomatoes. Bring to a boil and pour into slow cooker.

2.) Put the curry paste in a bowl, add the lamb, and stir to coat evenly. Heat oil in another pan add the lamb and brown on all sides (approx 5-10 minutes). Transfer to the slow cooker.

3.) Cook on low for 6-8 hours. Serve with a ginormous pot of yoghurt and some naans to mop up the liquid.

Please note…the more you drink the better it tastes!

I ate it so quickly I didn’t get a chance to take a photo.

Photo Credit

Dee-licious Fish Pie

I don’t normally post recipes as I can’t cook but this one was delicious. The key is using SMOKED haddock. I would have used my own photo but it didn’t stick around long enough.

Photo Credit

Ingredients

2 tbsp of butter
2 tbsp of flour
1 pint of milk
1 lb of SMOKED haddock: Skinned and cubed
4 oz frozen peas
1 small can of sweet corn
2 eggs, hardboiled and chopped
6-8 medium potatoes, peeled, diced, and cooked
1 tsp of dried parsley
2 oz cheese, grated

Method

1. Melt the butter in a sauce pan, add the flour, make a roux, and stir for a minute or two. Gradually add the milk, stirring constantly until it thickens.
2. Add the fish, peas, sweet corn, eggs, and parsley, season with salt and pepper and cook for 2-3 minutes.
3. Place in an ovenproof casserole dish
4. Mash the potatoes with a bit of butter and milk and spoon onto the fish mixture
5. Sprinkle over the cheese and place in the oven for 30-45 minutes at 180 degrees.
6. Serve with some baked beans or crusty bread

Extra tip: add ½ tsp of grated lemon rind and a tsp of toasted cumin seeds to filling sauce and if you don’t like sweetcorn you can use fried mushrooms.  Thanks @hizzary.