Moroccan Lamb Mince

By Christine Salins.

www.foodwinetravel.com.au

If you’re a fan of slow cookers, have you thought of using this appliance seven nights a week? No? I hadn’t either until dipping into 7 Nights of Slow Cooking, the latest book from internet sensation Paulene Christie.

Published by ABC Books ($24.99), the book has 15 weeks of recipes, with a different meal cooked in the slow cooker every night of the week. At the end of each week-long set, there’s a shopping list of ingredients you’ll need to purchase, making the planning and the prep even easier.

Given that you can pop the slow cooker on in the morning and come back to a cooked meal after a day at the office, this really is a set-and-forget way of solving the daily dilemma of what’s for dinner.

Christie, who these days has a team of four helping her manage her 650,000 member-strong Facebook group, has authored six previous Slow Cooker Central books.

She’s known for her simple, tasty recipes which make mealtimes a breeze, and like her earlier books, this latest one is packed with tips and tricks. Have you thought about cooking a whole chicken? Christie has that covered too (the result is said to be fall-apart tender).

The recipe here is perfect if you want to dazzle guests at a dinner party, or just when you want to treat yourself and your family to a flavour fiesta.

Moroccan Lamb Mince with Lemon Couscous and Minted Yoghurt Dressing

Preparation 20 mins

Cook 4 hours

Cooker capacity 3 litres

Serves 4

MINTED YOGHURT DRESSING

200g tub natural yoghurt

2 teaspoons lemon juice

1 tablespoon chopped fresh mint

MINCE

1 kg minced lamb

1 garlic clove, minced

1 red onion, diced

2 tablespoons tomato paste (concentrated puree)

1 tablespoon vegetable stock powder

40 g box sultanas

400g can diced tomatoes

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground ginger

½ teaspoon cracked black pepper

½ teaspoon ground cinnamon

¼ teaspoons allspice

LEMON COUSCOUS

250g couscous

¼ cup chopped fresh mint, plus extra leaves to garnish

Finely grated zest of 2 lemons

1. For the minted yoghurt, combine the ingredients then cover and refrigerate until meal time.
2. Add all the mince ingredients to the slow cooker.
3. Cover and cook on low for 4 hours.
4. When the mince is almost finished cooking, prepare the couscous according to the package instructions. Add the mint and lemon zest and stir to combine.
5. Serve the mince with the couscous, topped with the cool minted yoghurt and garnished with extra mint.

Recipe from Slow Cooker Central 7 by Paulene Christie, published by ABC Books RRP $24.99.