This recipe was featured in the Mothers’ Day edition of KitchenAid’s Top Table e-newsletter – you can find my full recipe on the KitchenAid website, and subscribe to Top Table here. KitchenAid Australia/New Zealand very kindly sent over a SlowCooker for me to play with – this is what happened.
A dose of honesty, to start: I’m a pressure cooker girl. I love the intensity of pressure cooking, the ability to pull tender lamb shanks out of the pot in 15 minutes. But, I’m also a busy girl, and most days, arrive home with hunger that rivals Templeton’s from Charlotte’s Web.
For those of who us for are time-poor, whether it be due to full time work, parenting, school, or any reason really – the merits of a slow-cooker are undeniable. Knowing that when you return home – or surface from piles of work at home – there will be a fresh, real-food meal waiting for you, is among the greatest comforts I can imagine.
And so, with slow cooker in hand, I started experimenting. Soon enough, this adapted tagine came to life, rich with Australian lamb, ginger, cumin and coriander, greens, and red lentils to thicken. Very little effort for a healthy, satisfying dinner as soon as we arrived home (something worth noting: slow cookers are your friend when it comes to wholesome eating – stodge is yesterday’s news).
As a first-time slow cooker user, I was impressed by the KitchenAid’s ease of use. Its three settings – high, medium and low – run on a timer that automatically switches to a Keep Warm setting when the meal is ready (so, no risk of overcooking). As with all KitchenAid products I’ve used, the Slow Cooker is sturdy, its base made of stainless steel and pot insert of heavy, easy-to-clean ceramic. The lid is light but air-tight, and uniquely features two little windows that allow you to stir or serve without taking the lid off and reducing the temperature – great for adding quick-cooking veggies toward the end.
I found the pot’s oval shape and large 6L capacity really handy – I’d have no trouble fitting in a lamb roast or whole chicken, but could just as easily make a stew, as I’ve done today, or a big batch of jam or chutney for jarring. As winter approaches, I’m thinking it would be a great use for boozy mulled cider when we have friends over… just a thought.
KitchenAid very generously offered to let me keep this Slow Cooker after I tested it out – thank you! With cold weather on its way, you can expect more slow-cooked experiments – I’d love to hear your thoughts! Until then, for this full recipe, visit the KitchenAid website.