We are big fans of the slow-cooker.We have Trev’s old late 1970’s glazed pottery version at the French house and here in UK we have a modern version that does essentially the same job, but quicker.
For this I used lamb neck, but shoulder would have worked equally well;. Trimmed of skin, sinew and excess fat then diced and dry fried to brown it. Tip into slow cooker with three handfuls of chopped tomatoes, a couple of chopped carrots and parsnips, two diced shallots, handful of puy or red lentils, small handful of sultanas, one each diced pear and apple, sea salt and black pepper and a level teaspoon of mixed spice.
We served with basmati rice flavoured with leaf coriander and juice of a small lime to balance the sweet, almost tagine like flavours of the lamb mix. Delish………..
A big thank you to Mark the Mechanic who went above and beyond the call of duty today fixing my car in sub-zero temperatures