This is a recipe that I came up with on Friday when I had a couple of pieces of lamb and wondered what to do with them.
Ingredients:
Few cloves of garlic
Lamb cubes
2 or 3 carrots
1 or 2 courgettes
Fresh rosemary
Dried rosemary and black mustard seeds, crushed
Bottle of mulled wine
Stock
The quantities don't really matter, just vary them depending on how many people you are catering for. I was cooking just for the two of us.
Take several cloves of garlic, peel them and then cut then into halves or quarters. Toss them in a pan with some olive oil. Throw in the lamb cubes (I bought a couple of nice boneless pieces from Waitrose which I then cut into cubes) in with the garlic and allow to brown, season with salt and pepper and add the crushed rosemary and mustard seeds.
In the mean time peel the carrots and cut into chunks, wash the courgettes and cut into slices. Throw the carrots & courgettes into a slow cooker. Put the lamb and garlic into the slow cooker and then put a couple of table spoons of flour into the pan and make it into a paste. Slowly add the mulled wine (I use a bottle of Gluwine left over from Christmas) to make a thick gravy. If you don't want to use too much wine add some stock. Make sure that the flower dissolves nicely before you pour the liquid into the bowl cooker. Add a bay leaf (or 2), some fresh rosemary and leave to cook on low for about 8 hours.
Goes well with some couscous. Just put a cup full of couscous into a bowl with some turmeric, cayenne pepper and some olive oil, add 1 0r 2 cups of boiling water, stir well and leave to stand for 3 - 5 minutes until the water is absorbed. You could use stock instead of water if you want to add more flavour. For 250g of couscous you would use 400g of liquid.
