Cuisinart MSC-600 Instruction Booklet - Page 31

Moroccan Lamb Stew, Caldo Verde

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Moroccan Lamb Stew The North African spices complement this stew nicely. Setting: Slow Cook Makes 12 cups 3 pounds lamb shoulder, cut into 1-inch pieces* 1 large onion, peeled and sliced 1 pound carrots (about 8 to 10 small carrots), peeled and cut into ¼-inch rounds 1 1-inch piece of ginger, peeled and finely chopped 4 garlic cloves, roughly chopped 2 cinnamon sticks 1½ teaspoons ground cumin 1¼ teaspoons sea or kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon ground coriander 1/8 teaspoon cayenne pepper ½ teaspoon ground allspice pinch saffron pinch ground cloves 12 ounces dried prunes 2 cans (15 ounces each) chickpeas, drained ¼ cup tomato paste 4 cups beef or chicken broth 1. Put all ingredients together into the pot of the Multicooker. Stir together to coat all ingredients well. 2. Set unit to Slow Cook on Low for 22 hours. 3. Once unit switches to Keep Warm, taste and adjust seasoning accordingly. *If you have the time, we recommend browning the meat prior to slow cooking. Do this on Brown/Sauté at 400°F as the first step. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Caldo Verde This satisfying soup of Portuguese origin is perfect on a cold winter evening. Settings: Brown/Sauté Slow Cook Makes about 8 cups 1 teaspoon olive oil, plus more if necessary ¾ pound smoked Spanish chorizo, cut in half lengthwise and then cut into ½-inch slices 1 small onion, peeled and finely chopped 6 garlic cloves, crushed ¾ pound kale, rough stems removed and roughly chopped 1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch dice (covered in cold water until ready to use, to avoid oxidation) 1¼ teaspoons sea or kosher salt ¼ teaspoon freshly ground black pepper 8 cups chicken broth, low sodium 1. Put the olive oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F. Once the oil shimmers across the pot, add the chorizo. Cook until chorizo is browned on both sides, about 8 minutes. 2. The amount of oil released from chorizo varies depends on the type of sausage you are using. You should have ½ tablespoon of oil remaining in the cooking pot. If the pan is dry, add some olive oil. If there is an excessive amount, carefully wipe out.* Stir in the onion and garlic and cook until softened. 3. Stir in the kale, drained potatoes, salt and pepper and toss to evenly coat with the oil. Finally stir in the chicken broth. Switch unit to Slow Cook on High for 4 hours. 4. When time has expired, unit will switch to Keep Warm. Taste and adjust seasonings as desired. *Should there be excessive grease remaining in the bottom of the pot after browning chrorizo in Step 1, refer to the instructions on page 8 of the instruction book for removal. /VUSJUJPOBMJOGPSNBUJPOQFSDVQ $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 13

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13
Moroccan Lamb Stew
The North African spices complement
this stew nicely.
Setting: Slow Cook
Makes 12 cups
3
pounds lamb shoulder, cut into
1-inch pieces*
1
large onion, peeled and sliced
1
pound carrots (about 8 to 10 small
carrots), peeled and cut into ¼-inch
rounds
1
1-inch piece of ginger, peeled and
finely chopped
4
garlic cloves, roughly chopped
2
cinnamon sticks
1½
teaspoons ground cumin
1¼
teaspoons sea or kosher salt
½
teaspoon freshly ground black
pepper
½
teaspoon ground coriander
1
/
8
teaspoon cayenne pepper
½
teaspoon ground allspice
pinch saffron
pinch ground cloves
12
ounces dried prunes
2
cans (15 ounces each) chickpeas,
drained
¼
cup tomato paste
4
cups beef or chicken broth
1.
Put all ingredients together into the pot of
the Multicooker. Stir together to coat all
ingredients well.
2.
Set unit to Slow Cook on Low for 22 hours.
3.
Once unit switches to Keep Warm, taste
and adjust seasoning accordingly.
*
If you have the time, we recommend
browning the meat prior to slow cooking. Do
this on Brown/Sauté at 400°F as the first step.
Caldo Verde
This satisfying soup of Portuguese origin is
perfect on a cold winter evening.
Settings:
Brown/Sauté
Slow Cook
Makes about 8 cups
1
teaspoon olive oil, plus more if
necessary
¾
pound smoked Spanish chorizo, cut
in half lengthwise and then cut into
½-inch slices
1
small onion, peeled and finely
chopped
6
garlic cloves, crushed
¾
pound kale, rough stems removed
and roughly chopped
1½
pounds Yukon Gold potatoes, peeled
and cut into 1-inch dice (covered in
cold water until ready to use, to
avoid oxidation)
1¼
teaspoons sea or kosher salt
¼
teaspoon freshly ground black
pepper
8
cups chicken broth, low sodium
1.
Put the olive oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
Once the oil shimmers across the pot, add
the chorizo. Cook until chorizo is browned
on both sides, about 8 minutes.
2.
The amount of oil released from chorizo
varies depends on the type of sausage you
are using. You should have ½ tablespoon
of oil remaining in the cooking pot. If the
pan is dry, add some olive oil. If there is
an excessive amount, carefully wipe out.*
Stir in the onion and garlic and cook until
softened.
3.
Stir in the kale, drained potatoes, salt and
pepper and toss to evenly coat with the oil.
Finally stir in the chicken broth. Switch unit
to Slow Cook on High for 4 hours.
4.
When time has expired, unit will switch to
Keep Warm. Taste and adjust seasonings as
desired.
*
Should there be excessive grease remaining
in the bottom of the pot after browning
chrorizo in Step 1, refer to the instructions on
page 8 of the instruction book for removal.