Well I've seriously neglected this thread, so I thought I'd give it a bit of a revival now that Winter is coming and slow-cookers come into their own during the cold season!
So today I've got a greek lamb recipe slow-cooking away. We cooked it in the oven a few weeks ago and it was amazing, so I thought I'd give it a go in the slow cooker as it makes things even simpler.
So anyway, here's the recipe:
Greek lamb with Orzo:
1kg boned shoulder of lamb, diced (I used 800g leg today)
2 onions, sliced
1 tbsp fresh oregano (1 tsp if using dried)
2 cinnamon sticks snapped in half
½ tsp ground cinnamon
½ tsp ground cumin
Olive oil
400g can chopped tomatoes
2 pints of stock (chicken or vegetable)
Around 400g orzo
I fried the onions in olive oil, then added the lamb and dried oregano (along with mixed herbs, I really like the flavour dimension they bring). I browned the lamb ever so slightly, then added the chopped tomatoes, salt and pepper to taste. I also added some tomato purée to bring a bit more flavour to the dish. Then I added the stock, and moved my slow cooker pot to the slow cooker base, set the timer for 8 hours on low and put the lid on. About 30 minutes before I'm ready to eat, I'll add the orzo. By this time the slow cooker will probably be set to warm so I'll just stir in the orzo and put the lid back on, set the timer for another 30 minutes and then wait
I normally serve it with some creme fraiche on the side. It's an amazing autumn and winter dish! Apparently grated parmesan works well too but I don't tend to keep this in so I stick with the creme fraiche
