9808 lamb korma slow cooker Recipes

lamb steak, cubed, evaporated milk, coconut, grated, cream, mango chutney, onion, finely chopped, curry powder, chili powder, fresh cayenne pepper, finely chopped, garlic cloves, crushed, gingerroot, grated, vegetable oil, coriander leaves, roughly chopped, coriander leaves, whole, turmeric, garam masala

oil, chicken thighs (boneless, skinless, cut into cubes, about 2 lb in total ), onions, finely chopped (plus extra to garnish ), green chili (seeded and finely chopped ), fresh gingerroot (peeled and finely chopped ), korma curry paste, coconut cream (or coconut milk), chicken stock, ground almonds, fresh cilantro, plain yogurt, tomatoes, diced, salt and pepper

olive oil, extra light spray (3 second spray), lean lamb , leg chop (600g), onions, chopped, garlic cloves, crushed, coriander powder, whole whole cardamom pods (pods), sweet potato (600g), whole stock cube dissolved in 2 cups hot water

olive oil, lamb stew meat, cut into 2-inch chunks, salt, onions, finely chopped, carrot, finely chopped, red wine, chopped tomatoes, garlic, chopped, dried rosemary, rigatoni, grated parmesan , optional

olive oil, tomato paste, ground cumin, chili paste (optional), new trim lamb shanks , sometimes called frenched lamb shanks, thyme, white wine, beef stock, roma tomatoes, cut into small pieces, garlic cloves, crushed, salt & freshly ground black pepper, chopped parsley or 2 tbsp chopped coriander leaves

boneless lamb, cut into 3cm cubes, onion, chopped, fresh ginger, grated, garlic cloves, roughly chopped, coriander seed, ground cumin, cardamom pod, salt, chili flakes , depending on taste (less (or more), ghee, onion, extra, sliced, tomato paste, yoghurt

vegetable oil, cardamoms, black peppercorns, cinnamon stick, lean lamb, cubed, shallots, chopped or 1 small onion, fresh gingerroot, chopped, garlic cloves, finely chopped, ground coriander, ground cumin, chili powder, plain yogurt, garam masala, salt, chopped cilantro (optional)

blanched slivered almond, boiling water, fresh ginger, 1-inch long, peeled and chopped, garlic cloves, chopped, olive oil or 3 tbsp canola oil, cinnamon stick, 2-3 inches long, green cardamom pods, bay leaves, boneless lamb shoulder, cut into 1-1 1/2-inch cubes, cayenne pepper, salt, saffron thread, crumbled, heavy cream

unsalted butter, in small pieces, plus more for the cooker, dark brown sugar , plus for lining the cooker, dark rum, ripe medium bananas, peeled and halved lengthwise (about 6), cake flour, baking powder, ground cinnamon, ground nutmeg, fine salt, unsalted butter, softened (1/2 stick), sugar, egg, at room temperature, egg yolk, at room temperature, whole milk, at room temperature, ice cream , for serving

praline apple crisp ingredients, crisp tart apples (granny smith or braeburn), cut into 1/2, ground cinnamon, quick cooking oats, brown sugar, all-purpose flour, cold butter, cut into small pieces, chopped pecans, toffee bits, spray 3-to 4-quart slow cooker with cooking spray. in large bowl, mix apples and cinnamon to coat. place in slow cooker., in medium bowl with pastry blender or fork, mix oats, brown sugar, flour , and butter until crumbly. stir in pecans and toffee bits., sprinkle curmb mixture evenly over apples ., cover; cook on low heat setting 4 to 6 hours. serve with ice, cream , if desired.

leg of lamb , shoulder chops or 3 lbs lamb shanks, salt, pepper, water, onions, chopped, carrots, chopped, fresh italian parsley, chopped, dried thyme or 1 tbsp savory or 2 tbsp fresh thyme or 2 tbsp savory, chopped, beef stock or 2 cups chicken stock, potatoes (iabout 8) or 2 1/2 lbs long , peeled and cubed (iabout 8), butter, softened, all-purpose flour

lamb shanks, garlic cloves, minced, red wine, balsamic vinegar (optional), smoked paprika, harissa or 1 tsp cayenne, vegetable oil, french onion soup, chopped tomatoes, cornflour or 1 tbsp cornstarch

boneless leg of lamb, trimmed and cut into 1-inch pieces, white potatoes, peeled and cut into 1-inch pieces, leeks, white part only, halved, washed and thinly sliced, carrots, peeled and cut into 1-inch pieces, stalks celery, thinly sliced, reduced-sodium chicken broth, chopped fresh thyme, salt, freshly ground pepper, fresh parsley leaves, chopped

boneless lamb shoulder, cut in 1 inch cubes, potatoes, sliced, white onions, quartered, carrots, sliced, dried rosemary, dried thyme, bay leaf, water

lean boneless lamb, cooking oil, turnips, peeled and cut into 1/2 inch pieces, carrots , cut into 1/2 inch pieces, potatoes , cut into 1/2 inch pieces, onions, cut into wedges, quick-cooking tapioca, salt, pepper, thyme, beef broth

unsalted butter, in small pieces, plus more for the cooker, dark brown sugar , plus for lining the cooker, dark rum, ripe medium bananas (about 6), peeled and halved lengthwise, cake flour, baking powder, ground cinnamon, ground nutmeg, fine salt, unsalted butter, softened (1/2 stick), sugar, egg, at room temperature, egg yolk, at room temperature, whole milk, at room temperature, ice cream for serving

dark brown sugar, rolled oats, all-purpose flour, baking powder, freshly ground allspice, freshly grated nutmeg, kosher salt, unsalted butter, at room temperature, plus extra for the cooker, frozen peach slices

just about every barbecue joint we have ever been to serves some form of baked beans. each is a little different--according to the pitmaster s whims--though they all share a pretty similar sweet, smoky flavor. we wanted to make our own version of barbecued beans at home in a slow cooker. here s what we discovered, choose small white beans and soak them overnight for the creamiest, most tender texture., add smoky flavor via fine-chopped bacon. there s no need to saute it; it will dissolve into the beans during the long, slow simmer., add lots of onions and garlic and saute them before assembling all the ingredients in the slow cooker. many slow cooker recipes skip this step for convenience s sake, but we think the rich flavor the step generates is well worth the extra effort., blend barbecue sauce and an unexpected ingredient, coffee, for a deep, resonant flavor. reserve the coffee until the beans have cooked; otherwise it will make the beans taste bitter., add a little barbecue sauce and mustard (along with the coffee) to the beans just before serving for an accent.