GARAM MASALA
CH I CKE N & POTATO ES
PREP+ COOKTIME6 HOURSSERVES 48 chickenthighfillets(1.3kg), halved
1 tablespoongarammasala
1 tablespoonoliveoil
500gpotatoes,unpeeled,
choppedcoarsely
1 mediumredonion(170g),
cutintowedges
1 tablespoonfinelygrated
freshginger
3 clovesgarlic,crushed
410gcannedtomatopuree
2/3 cup(80g)frozenpeas1 Coatchickeningarammasala.
2 Heatoilina 4.5-litre(18-cup)
slowcookeronsearsetting;cook
chicken,inbatches,turning,for
10 minutes,until browned. Remove
fromcooker.
3 Addpotato,onion,ginger,garlic
andpureetocooker;stirtocombine.
Returnchickentocooker.Cook,
covered,onlow,for5 hours.
4 Addpeas.Increaseheattoreduce
settingonhigh;simmer,uncovered,
for5 minutesoruntilsaucethickens
slightly. Season to taste.LAMB& FENNELRAGÙ
PREP+ COOK TIME 8 HOURS 45 MINUTES
SERVES 6¼ cup(35g)plainflour
2 tablespoonsoliveoil
1kgbonelesslambshoulder,
cutinto2.5cmpieces
1 mediumbrownonion(150g),
choppedfinely
3 clovesgarlic,crushed
6 anchovyfillets,choppedfinely
½ teaspoondriedchilliflakes
1 teaspoonfennelseeds,
crushedlightly
400gcanneddicedtomatoes
2/3cup(160ml)dryredwine
½ cup(40g)gratedparmesan
½ cuplooselypacked fresh
basilleaves1 Placeflourina largebowl;season.
2 Heatoilina 4.5-litre(18-cup)
slowcookeronsearsetting.Coat
lambinflour;shakeoffexcess.Cook
lamb,stirring,for 15 minutes, or
untilwellbrowned.
3 Addonion,garlic,anchovy,chilli,
fennelseeds,tomatoesandwine;
bringtotheboil.Cook,covered,on
low,for8 hours.Seasontotaste.
4 Serveragùsprinkledwith
parmesan and basil leaves.TEST
KITCHEN
NOTES
Servegarammasala
chickenwithsteamed
couscousandyoghurt,
andtopwitha tomato,
cucumber,redonionand
babybasilleafsalad.
Suitabletofreeze at the
end of step 3.TEST
KITCHEN
NOTES
WHYDOI HAVE
TOBROWN
THEMEAT?
Asstraightforwardasmost
slowcookingrecipesare,
it is bestnottojustthrow
allyouringredientsin.
Browningthemeatfirst
enhancestheflavourand
givesthemeata beautiful
richcolour.If yourslow
cookerdoesn’thavea
sautefunction,youcando
thisina heated,oiled,
largefryingpan,adding
themeatinbatches,and
turningit sothatit browns
evenly.Makesurethereis
a sufficientamountofoil
inthepansothatthe
meatcaramelisesrather
thanscorches.Besureto
havethepanheated
beforeaddingthemeat- it’salsoimportantto
maintaintheheatduring
thebrowningprocess;if
thepanis nothotenough
themeatwillstew rather
than brown.
66 #COOKWITHTHEWEEKLY
Slow-Cooker Dinner Party