Slow Cooked Lamb Neck And Pasta Recipes

LAMB IN THE SLOW COOKER

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.

SLOW COOKED LAMB NECK AND PASTA

Steps:

• Brown lamb neck in olive oil.
• add stock.
• add tomatoes.
• add garlic.
• add chilli powder.
• Bring to boil.
• Simmer on stove top with lid on for 2-3 hours.
• Remove lid, simmer for 1-2 hours until meat falls from bones and sauce is thick and chunky.
• Cook pasta
• Serve sauce over pasta.
• suck meat off bones.
• Wipe sauce off chin.

SLOW COOKER LAMB RAGU

Steps:

• Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Remove from pan and place into the slow cooker.
• Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.
• Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.
• Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.
• Cover and cook on low heat for 8 hours.
• Remove meat from slow cooker and pull apart with two forks into shreds . Return meat back to slow cooker with the sauce and mix together.
• Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.
• To serve: equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.

LAMB PASANDA

Steps:

• First, add the lamb pieces to a medium sized mixing bowl, along with the ginger, garlic, chilli, turmeric, garam masala, paprika, cumin, ground coriander, chilli powder and yoghurt. Mix well until the lamb is completely coated. Cover and leave to marinade in the fridge for at least 1 hour or overnight.
• Heat the oil in a large frying pan or casserole pot over medium high heat. Add the onions with a pinch of salt and cook, stirring occasionally, until softened and golden brown, 8-10 minutes. Add the lamb with all the marinade, cardamom pods and cinnamon sticks and cook until lightly browned, 8-10 minutes.
• Add the tomato, coconut cream, 400ml water, ground almonds and season with salt and pepper. Stir everything together, bring to a simmer then cover with a lid and gently simmer, stirring occasionally, for 2 1⁄2 - 3 hours, until the lamb is completely tender and falling apart, adding more water to loosen if needed.
• Remove the cardamom pods and cinnamon sticks then stir the spinach through until wilted. Taste and season with more salt and pepper if you like. Stir through the coriander and serve with rice or naan and top with the toasted flaked almonds.