Ideas for SC lamb and aubergine?

nabowla

I guess I'd better start with a confession. Despite getting very excited about the arrival of my slow cooker before Christmas I haven't used it yet. I know, I know, not very OS - but I was going through a bit of a domestic crisis.

Anyway, I'm at home today and have decided to get it out of the cupboard. I've got some diced lamb and an aubergine that need using up but I've no idea what to do with them. Any ideas? If I do a casserole-type thing, do I need to add lots of liquid? Do you think it would work if I added some chickpeas to the lamb and aubergine? (I've got a surfeit of chickpeas due to an over-enthusiastic shopping expedition!) Anything else that would taste good with it? What about herbs?

Next question: how do I use my SC? I've somehow managed to 'misplace' the instructions. The knob has 'low', 'high' and 'auto' options. How do I know which one to use if I'm just making up a random recipe to finish off stuff in the fridge?

Penny-Pincher!!

Hiya

Sounds like one of my stews..LOL.

Normally use diced lamb for my stews as cant stomach beef. I normally fry either an onion or leek in butter then add the lamb for a few minutes, then put in SC. Add a tin of baked beans, chopped up carrot/swede and potatoe. Whatever needs using gets bunged in too and aubergine works well. I either add worcester sauce and water, or stock cube or a stew mix packet-only when on offer though. If its too watery then I add a little cornflower. Takes about 5hrs and is scrummy with either mash spuds or bread and butter. I have used chick peas before and they work well as all other beans and pulses, but find the tin of baked beans adds flavour from the sauce too.

I love stew

Im sure it will be scrummy whatever you decide

PP
xxx

thriftlady_2

Lamb,aubergines and chickpeas- sounds like you've got a North African vibe going on there.Hugh F-W in his River Cottage Meat book has a recipe for Tunisian Lamb with Aubergines designed to be cooked in a very low oven for 3 hours.Sounds perfect for SC treatment to me.

He adds garlic,cumin,coriander ,ginger,tinned tomatoes,dried apricots and stock.There's no chickpeas but I think they'd be great in this kind of dish.I'd serve it with a great mound of couscous or rice.HTH

Lillibet_2

I don't have a recipe to hand, especially as I usually make it up as I go along, but in the Lillibet house lamb + aubergine = Mousakka!!!!!!!!!! Add onion, tinned tomatoes & layer, top with cheese & add cheese/white sauce to the layers if feeling generous would be a basic one to be getting on with.

Sorry this is so late in the day.

Debt_Free_Chick

As already suggested, I would definitely add tinned toms to lamb done in the SC. Lamb stock (the juice from the meat & veg) can have an unappealing colour, which the toms will deal with. Also, toms go very well with lamb and help to cut through any greasiness.

nabowla

The lamb, aubergine & Hugh F-W style herbs are simmering away happily in the pot & I'm getting v.v. hungry as it smells fab! I'm definitely going to have to experiment with the liquid though as I put far too much in the pot: it looks more like soup than a casserole. Think I'll have to get the cornflour out tonight. :rolleyes:

Ticklemouse

You could alawys just strain som eof the liquid off and either eat as soup (after all, it's mainly meat and veg juices) or use it as the basis for a soup - add a few other veg.

The last veg soup I made, I used lamb stock (and maybe even some lamb gravy - pre my labelling stuff in the freezer days ) and it was delish.

Glad

I used to find I always had too much liquid at the end of cooking, especially when adding lot's of veg,
practice does make perfect though,
that recipe did sound yummy too, I think I'll be trying it later this week