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Slow cookers and instant mash

#1
Hi folks, I read on here that a lot of you guys use instant mash to thicken you sauces when you've used your slow cooker.

Perhaps a stupid question, but when do you add the mash?

I'm guessing it's at the end of cooking and that I should just add a bit at a time until I get the right consistency. But, please, correct me if I'm wrong.

I've got a Lamb Tagine on the go ATM and want to to be just right.
 
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#4
thanks for the replies.

I added a sprinkle of instant mash when I got home from work and it did the trick brilliantly.

The tagine was one of the best things I've ever tasted in my life!!!!!!
 
#10
ok folks, as requested, heres my recepie for slow cooker lamb tagine

Serves 4

1kg cubed lamb
tin chopped tomatoes
large chopped onion
4 cloves garlic
2 tspn ginger
4 tspn paprika
4 tspn chilli flakes
2 tspn turmeric
1 tspn ground cinnamon
4 tspn ground cumin
3 tbspn ground corriander
2 tbspn chopped parsley
2 tbspn chopped corriander
2 tbspn honey (5 SYNS)
4 tspn sweetner
2 chicken stock cubes

Bung everything in the slow cooker, except for the chopped parsley and chopped corriander. Cook on low for approx 8 hours.

Just before serving add the chopped parsley and chopped corriander, and if needed add a sprinkle of instant mash to thicken.

And voila, a beautiful lamb tagine, with only just over 1 SYN per (GENEROUS)portion.

I'm not a big fan of cous cous, so I had mine with quinoa, mixed with peas and sweetcorn and a bit more copped corriander.

Now I'm also aware that I've used a LOT of spices, but I love them, you might want to reduce the quantities a little bit if you don't like things too hot.

Hope you like it, let me know.

ETA, I'll post as a seperate recipe thraed as well.
 


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