Slow Cooker Hyderabadi Haleem Lentil And Lamb Stew Recipes

HYDERABADI HALEEM

Steps:

• Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes.
• Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).
• In a cooking pot, heat 1 tablespoon oil and brown the meat. Add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.
• Next add half the fried onions, 3 teaspoons garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.
• Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for 1 to 2 hours until meat is well done.
• While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for one hour until the grains and lentils are mushy.
• Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.
• Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.
• In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tbsp cilantro, 1 tbsp mint and bring it to a boil. Lower heat and let it simmer for 30 minutes. Add 1 teaspoon garam masala and simmer 10 minutes. Use extra water or stock as needed
• Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

LAMB WITH LENTILS (CROCK POT)

Steps:

• In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
• Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
• Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
• Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
• Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
• Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
• Stir in lentils.
• Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
• (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

SLOW-COOKED IRISH STEW

Steps:

• Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
• Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
• Stir in the butter, season and serve scooped straight from the dish.