Rec: Crockpot Scotch Broth Soup

2 lbs lamb, diced
1/2 cup pearl barley
1 large onion, chopped
4 celery ribs, sliced
4 carrots, chopped
1 cup diced rutabaga
8 cups water
4 beef bouillon cubes
2 bay leaves
1/4 teaspoon black pepper


Combine all ingredients in a crockpot. Cover and cook on
LOW 8 to 10 hours or cook on HIGH 5 to 6 hours.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Redcurrant And Honey Glazed Lamb

4 to 5 lbs leg of lamb
4 to 5 tablespoons red currant jelly
3 tablespoons honey
2 tablespoons Dijon mustard
2 to 4 garlic cloves, peeled and crushed or 3 teaspoons garlic powder
salt
black pepper


If the leg of lamb is too big for your crock-pot, cut through
the joint between the main leg and shank. Put 2 tablespoons
water into the crockpot and place the lamb inside. Spoon
the honey, Dijon mustard and redcurrant jelly over the top
of the lamb. Sprinkle the crushed garlic/powdered garlic,
salt and black pepper over the top of the lamb. Cook on
HIGH for at least 6 hours and up to 8 hours. If it is a 4lb
to 5 lb leg of lamb, these are the perfect timings - it falls
off the bone and is moist and tender. About 30 minutes
before serving, carefully ladle most of the juices out of the
crockpot and into a large mixing jug. Allow the juices to
cool and skim the fat that rises to the surface. Place the
juices into a saucepan and bring to the boil, boil vigorously
until it has reduced by about a half - you now have the
most wonderful gravy or sauce to serve alongside the lamb.
Take the lamb out and allow to "rest" for about 10 to 15
minutes before carving.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Indian Lamb And Spinach Curry

11/3 cup canola oil
3 yellow onions , chopped
4 cloves garlic , peeled and minced
1 (2 inch) piece of ginger , peeled and grated
2 tsp. ground cumin
1 1/2 tsp. cayenne pepper
1 1/2 tsp. ground turmeric
2 cups beef broth , preferably high quality
3 pounds boneless leg of lamb , cut into 1 inch cubes
Salt
6 cups baby spinach
2 cups plain full-fat yogurt


Note: For an easy mint pilaf to serve with the curry, steam
2 cups basmati rice; just before serving, add about 3
tablespoons minced fresh mint. Fluff mint and rice
together with a pair of forks.

In a large frying pan over MEDIUM-HIGH heat, warm oil.
Add onions and garlic, and sauté until golden, about 5
minutes. Stir in ginger, cumin, cayenne, and turmeric and
sauté until fragrant, about 30 seconds. Pour in broth, raise
heat to high, and deglaze the pan, stirring to scrape up the
browned bits on the bottom. When broth comes to a boil,
remove pan from heat.Put lamb in a crockpot, and
sprinkle with 1 tablespoon salt. Add contents of frying
pan. Cover and cook on HIGH setting for 4 hours or LOW
setting for 8 hours.Add baby spinach to pot and cook,
stirring occasionally, until spinach is wilted, about 5
minutes. Just before serving, stir in 1 1/3 cups yogurt.
Season to taste with salt. Spoon into shallow bowls and
serve, passing remaining yogurt to add as a garnish.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Persian Stew

2 pounds lamb
1 tablespoon vegetable oil
4 leeks, chopped
1 onion, chopped
½ cup dry split peas
4 teaspoons minced garlic
2 bay leaves
1 teaspoon oregano
1½ teaspoons cumin
½ teaspoon pepper
3 cups chicken broth
½ cup raisins
2 tablespoons lemon juice


In a skillet, brown meat in the oil. Add to crockpot with all
other ingredients. Cover; cook on LOW 8 to 10 hours or
HIGH 4 to 5 hours. Remove bay leaves before serving.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Curried Lamb And Swiss Chard Soup

2 tablespoons extra virgin olive oil
1 small red onion, chopped
2 cloves garlic, minced
2 cups Swiss chard, trimmed, cleaned and chopped
2 cups green cabbage, cored, cleaned and chopped
2 cups cannellini beans, sorted and rinsed
2 lamb shanks
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon freshly ground black pepper
¼ cup fresh lemon juice
1 teaspoon lemon zest
fresh parsley for garnish


In a medium skillet placed on stovetop set to MEDIUM heat,
add oil. When heated, add onion and garlic. Cook the onions
and garlic about 3 to 4 minutes or until tender. Transfer
onions and garlic to crockpot. Add the Swiss chard, green
cabbage, beans, lamb shanks, salt, curry powder and pepper.
Stir well to combine ingredients. Add 2 quarts of water.
Cover and cook on LOW for 8 to 10 hours. Add the lemon
juice. Transfer the lamb shanks to a cutting board and
remove the meat from the bones. Dice the meat and
return the lamb to the stoneware and mix again. Garnish
the soup with the lemon zest and parsley to serve.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Lamb Stew

2 pounds lamb, cubed
1/2 teaspoon sugar
2 tablespoons oil
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup flour
2 cups water
3/4 cup red cooking wine
1/4 teaspoon powdered garlic
2 teaspoons Worcestershire sauce
6 medium carrots, sliced
4 small onions, quartered
4 ribs celery, sliced
3 medium potatoes, unpeeled, diced


Sprinkle lamb with sugar. Brown in oil in skillet.
Remove lamb and place in a crockpot (4 quart size),
reserving drippings. Stir salt, pepper, and flour into
drippings until smooth. Stir in water and wine until
smooth, stirring until broth simmers and thickens.
Pour into crockpot. Add remaining ingredients and
stir until well mixed. Cover. Cook on LOW 8 to 10 hours.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Indian Lamb Korma

2 tablespoons olive oil
1 tablespoon ground coriander
½ teaspoon hot chili powder
1 teaspoon ground turmeric
1teaspoon ground cinnamon
6 green cardamoms, crushed
2 cloves garlic, finely chopped
2 medium onions, chopped
1 tablespoon fresh ginger, finely chopped
1lb 9oz boneless lamb shoulder, roughly diced, most fat removed
4fl oz boiling water
1 chicken stock cube
½ teaspoon freshly ground black pepper
1-2 teaspoons cornstarch, optional
6 tablespoons double cream
2 tomatoes, roughly chopped
2 tablespoons fresh coriander, chopped



Preheat the heating base to Low. Place the stoneware on the
stove, add the oil and warm gently. Add the dried spices and
cook gently for 2 to 3 minutes, to release their flavour but
do not allow to burn. Add the garlic, onions, and ginger and
cook for a further 3 to 4 minutes, coating well in the spices
and oil. Next add the lamb, water and stock cube, season
well with salt and pepper, then place into the crockpot.
Cover with the lid and cook for 5 to 6 hours on LOW, or
3 to 4 hours on HIGH or until the meat is tender. Once
cooked, stir well. If the sauce is a little thin, mix the
cornstarch with 1 tablespoon water; stir into the korma
and cook for a few minutes on HIGH to thicken. Add the
cream, tomatoes and coriander. Check the seasoning and
serve.Serve Poppadums, Basmati rice and Raita.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Irish Stew

2 pounds lamb stew meat
6 potatoes, sliced
4 onions, sliced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 14½ oz can beef broth


Layer potatoes and lamb in crockpot. Add remaining
ingredients. Cover; cook on LOW 8 to 10 hours or
HIGH 3 to 5 hours.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Lamb Dijon

½ cup flour
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
2 pounds lamb stew meat
6 new potatoes, cubed
¼ cup Dijon mustard
1 tablespoon lemon peel, grated
1 tablespoon lemon juice
½ teaspoon rosemary
2 teaspoons minced garlic
¼ teaspoon red pepper flakes
1 14½ oz can beef broth
1 10 oz pkg frozen green peas, thawed



Mix flour, salt, red pepper and pepper. Toss lamb in
mixture, then brown in skillet. Add lamb and remaining
ingredients, except for peas, to the crockpot. Cover; cook
on LOW 8 to 10 hours. Add peas during last 15 minutes of
cooking.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Easy Lamb Hot Pot

2 small onions, finely chopped
1 large carrot, peeled and chopped
2 large cloves garlic, crushed
1 1/2 inch thick lamb neck chops
4 oz black pudding, cut into 4 pieces (optional)
2 oz pearl barley, soaked
3 tablespoons flour
6 tablespoons cold water
3 large baking potatoes peeled and sliced
1 organic lamb or chicken stock cube
½ pint boiling water
4 tablespoons melted butter
salt
freshly ground black pepper


Preheat the heating base on LOW. Place half the chopped
onions, carrots and garlic into the bottom of the crockpot.
Add the lamb neck chops, then top with the black pudding,
the rest of the onions, carrots and garlic and finally the pearl
barley. Mix the flour and cold water together to form a soft
batter, then pour over the onions and carrots. Place
overlapping potato slices on top. Dissolve the stock cube in
the boiling water and pour into the center of the potatoes.
Pour the melted butter over the potatoes and season well.
Cover and cook on LOW for 4 to 5 hours, or 2 to 3 hours on
HIGH, until the lamb is tender.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Haggis, Tatties and Neeps

Sunday night is Burns Night so why not celebrate it like every good Scot with Haggis accompanied with Tatties and Neeps (mashed potatoes with a little nutmeg and Mashed Swede also known as turnip with a little ginger). In this recipe I have combined the two, sprinkled a little Scottish cheddar cheese over the top to make Orkney Clapshot but you can keep the two separate if you prefer.
(NOTE: The dictionary says that the Swedish turnip is actually the rutabaga. Plan accordingly.)


Haggis
1.2-1.5kg haggis (look for the best quality you can find, it is now found in many butchers and supermarkets around the world or order it in if you have to).


Tatties
600g mashing potato, peeled and roughly chopped
60ml milk
4 tbsp butter
a generous pinch of grated nutmeg
maldon salt


Neeps
600g Swede (turnip), peeled and roughly chopped
4 tbsp butter
3cm ginger, peeled and chopped or ground ginger
maldon salt and freshly ground black pepper


Orkney Clapshot
Tatties and Neeps
150g cheddar cheese, grated


To Serve
cooked kale, cabbage or spinach tossed in a little butter and season with a little salt and pepper
30ml whisky.



Haggis: Place the haggis in a large saucepan and cover it with cold water. Bring the water to a strong simmer then reduce the heat to a gentle steady simmer and cover the pan. Leave the haggis to cook for 40 minutes per 500g.


Tatties: Place the potatoes in a saucepan and cover them with cold water, bring the water to the boil then reduce it to a strong simmer. Leave the potatoes to cook for 20-30 minutes until they are tender. Drain the potatoes well and return them to the pan. Return the pan to the low heat and dry the potatoes for a couple of minutes. Add the butter and milk to the pan and mash the potatoes with a fork or potato masher. Add the nutmeg and a little salt to the potatoes and beat them to a smooth mash.


Neeps: Place the Swede (turnip) in a saucepan and cover them with cold water. Place the pan over a high heat and bring the water to a boil, reduce the heat to a strong simmer and leave the Swede to cook for 20-30 minutes until they are tender. Drain Swede and return them to the pan. Place the saucepan over a low heat and cook the Swede to dry it out for a couple of minutes. Add the butter and ginger to the pan and cook them with the Swede for a minute. Mash the mixture with a fork or potato masher. Season the Neeps with a little salt and pepper and beat it until smooth.


Orkney Clapshot: Preheat a grill to high. Mix together "Tatties and Neeps" until they are well combined. Place the mixture in an oven proof container and cover it with the grated cheese. Place the container under the hot grill and cook it until golden brown. Serve



To Serve Haggis: Remove the haggis from the pan and cut it open with scissors or a knife. Serve the Haggis accompanied with Tatties and Neeps or Orkney Clapshot and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve



Serves 6
I have no idea what to do with leftovers

Burns Night Supper

With the Supper coming up the 25th, you may ask yourself "Where do I find a Haggis here in America?". And the answer is: http://store.stewartsofkearny.com/home.php. Or: http://www.caledoniankitchen.com/catalog/index.php/cPath/33_29?osCsid=578d71eb0bcf8d1a14f5a6f30d550b02. Better order now.

And remember - Haggis is made from the parts of our sheep that the English DIDN'T steal.

Rec: Haggis With Neeps And Tatties

An easier version for Burn's Night Supper...


http://www.bbc.co.uk/food/recipes/haggiswithneepsandta_90856