This was Lamb Vindaloo with Toasted Couscous.
Our fourth slow cooker experience was aromatic lamb curry. We adopted a recipe from our America's test kitchen Slow Cooker Revolution as usual. We like the book's creative tricks to make preparation easy but promise a lot of flavor at the end. We couldn't find a chunk of boneless shoulder roast, and ended up buying 4 pack of pre-cut lamb cubes for stew. Those might not be shoulder, but oh well, they were the closest thing that we could obtain.
Simmering time: 6 hours. Its nice smell from the pot made us difficult to wait so long...
After 6 hours, 5 minutes resting time. Then removed fat from surface with a spoon. Finally time to enjoy!
We served the curry with toasted couscous. The light less starchy couscous was wonderful without overcasting the lovely Vindaloo flavor or making each bite heavy. The lamb was a little bit dry. Possibly because the cut was not what the recipe called for. But actually I liked the lean cut. Overall the dish was successful. What would our fifth slow cooker dish be?
