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4 garlic cloves, minced

2 tablespoons grated fresh ginger

2 tablespoons sweet curry powder

Pinch of red pepper flakes

One 14-ounce can coconut milk

One 15-ounce can diced tomatoes, drained

1 cup chicken broth

8 medium Yukon gold potatoes, quartered

8 ounces green beans, ends snipped and cut into 1-inch pieces

2 bay leaves

CONDIMENTS

Major Grey’s chutney

Chopped green onions

Raisins (dark or golden)

Toasted unsweetened coconut

Chopped roasted peanuts or cashews

Dried banana chips

Lime pickle

heat 2 tablespoons of the oil in a large skillet over high heat. Sprinkle the meat evenly with the salt and pepper. Add the meat to the skillet and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker.

add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Add the onions, garlic, ginger, curry powder, and red pepper flakes and sauté to release the oils in the spices and to soften the onions, 2 to 3 minutes. Add the coconut milk to the skillet and heat, scraping up any browned bits from the bottom of the pan.

transfer the contents of the skillet to the slow-cooker insert and stir in the tomatoes, broth, potatoes, beans, and bay leaves. Cover and cook on low for 6 to 8 hours, until the lamb is tender. Remove any fat from the top of the sauce, discard the bay leaves.

serve the lamb with the condiments.

serves 8

* * *

flatbread savvy

Traditional Naan flatbreads are sold in stores such as Whole Foods and Trader Joes, or in ethnic markets. Pita may be used as a substitute if Naan isn’t available.

Lamb Tagine

A tagine is both a vessel and a method of preparation for Moroccan dishes. A tagine slow cooks meats and poultry until they are tender and fragrant with the flavors of the Kasbah. The slow cooker will give you the same delicious results without having to watch a pot on the stovetop.

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 pounds lamb shoulder meat, fat trimmed, cut into 1-inch pieces

½ cup olive oil

3 large onions, coarsely chopped

2 cloves garlic, chopped

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch of saffron threads

1 cup chicken broth

1 cup beef broth

1 cup pitted dates, quartered

¼ cup finely chopped fresh cilantro

mix the flour, salt, and pepper in a large zipper-top plastic bag. Add the meat, toss to coat, and shake off any excess flour. Heat ¼ cup of the oil in a large skillet over high heat.

add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker. Add the remaining oil to the same skillet and heat over medium-high heat. Add the onions, garlic, cumin, cinnamon, ginger, and saffron and sauté until the onions begin to soften, about 5 minutes.

pour the chicken broth into the skillet and heat, scraping up any browned bits from the bottom of the pan.

transfer the contents of the skillet to the slow cooker and stir in the beef broth and dates. Cover and cook on low for 6 to 7 hours, until the lamb is tender. Skim off any fat from the top of the sauce and stir in the cilantro.

serve from the cooker set on warm.

serves 8

Braised Lamb with Eggplant, Tomatoes, and Feta

This boldly flavored lamb and eggplant stew, redolent with garlic, tomato, and oregano and finished with salty feta cheese, makes a terrific dish to serve to guests. You can serve it right from the slow cooker, and accompany it with orzo and a salad.

¼ cup extra-virgin olive oil

3 pounds lamb shoulder, fat trimmed, cut into 1-inch chunks

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 large onions, coarsely chopped

4 cloves garlic, sliced

4 Japanese eggplants (about 1 pound), cut into ½-inch cubes (see savvy)

1 teaspoon dried oregano

½ cup dry white wine or vermouth

One 28- to 32-ounce can chopped tomatoes, with their juice

½ cup finely chopped fresh Italian parsley

1 cup crumbled feta cheese for garnishing

heat