I try to have something in the fridge or freezer that can be reheated for the nights where I get home later or don’t feel like cooking, but if I am really orgainzed I can plan ahead and have my slow cooker do most of the work. Hence I seek out new slow cooker recipes.

Last year I switched to a new slow cooker, one that is also a pressure cooker, rice cooker and yogurt maker! I’ve yet to get through all the functions.

The Lux Electric Multi-Cooker from Fagor is my new favourite cooking appliance, check out the LUX  Quick Guide to preparing delicious meals.

I have managed to make a few meals now out of a book I picked up last year, Jewish Slow Cooker Recipes, a reprint, in paperback this time, with 120 simple kosher dishes.

For those who observe the Sabbath, and are not able to cook on Shabbat, the slow cooker is the perfect answer to a good meal. For others, it’s a great way to plan ahead and arrive home to a clean kitchen.

The book is divided by course and each recipe clearly indicates seasonal ingredients and if it is a meat, dairy, or pareve dish, but the book is a great resource for those no matter what their background or menu needs.

For New Year’s Eve we were out for the day so I cooked up the

LAMB TAGINE. I loved roasting up the spices so they were super fresh and having some fruit and veggies in the main course means a healthy meal is easy.

MAKES 6 TO 8 SERVINGS

This dish is perfect for a special Friday night dinner, a Sunday feast, or for any festive meal. The tagine is also economical. The vegetables and dried fruit “grow” the inexpensive cut of lamb into an exotic concoction. Using the slow cooker to prepare it helps make it a dish even the cook can enjoy. Lamb tagine can be made and stored, covered, in the refrigerator for up to 2 days, or frozen for up to 1 month. To reheat gently, preheat the oven to 300°F. Place the tagine in a casserole and cover. Reheat in the oven for 15 to 20 minutes.

INGREDIENTS

3 pounds lamb shoulder, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
Olive oil
2 large Spanish onions, diced
6 medium carrots, peeled and cut into large dice
2 medium fennel bulbs, trimmed, cored, and diced (reserve the fronds for garnish)
8 large garlic cloves, chopped
½ cup halved pitted dates
½ cup halved dried figs
½ cup halved dried apricots
2 heaping tablespoons tomato paste
3 tablespoons Moroccan Spice Mix (page 201)
2 tablespoons charnushka (optional; see Note, page 109)
3 to 4 cups Essential Chicken Stock (page 207) or water

SUGGESTED GARNISHES
Preserved Lemons (page 213), rind only, rinsed and sliced into thin strips; Harissa (page 181); chopped cilantro; Charmoula (page 187)

SUGGESTED ACCOMPANIMENT
Steamed couscous

1. Preheat a 6½-quart slow cooker to Low.
2. Place the lamb chunks on a sheet pan or cutting board. Pat the meat dry with paper towels; this will ensure even browning. Season the lamb with salt and pepper. Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Brown the lamb pieces on all sides, in batches, 5 to 7 minutes. Transfer the lamb to the slow cooker insert.
3. Brown the onions in batches in the sauté pan, scraping up any browned bits (sucs; see page 7) left behind from the lamb. Transfer the onions to the insert.
4. Sauté the carrots and fennel until they are lightly browned, about 5 minutes. Add the garlic and cook for 1 minute more. Be careful not to let the garlic brown. Transfer the vegetables to the insert.
5. Add the dates, figs, apricots, tomato paste, spice mix, and charnushka (if using) to the insert. Add stock to cover. Cover and cook on Low for 4 hours, until the lamb is tender and the sauce has thickened.
6. Serve as is or with your choice of garnishes.

MOROCCAN FEAST

Making Lamb Tagine is more than making dinner. The exotic fragrances and rich texture of the tagine juices make this dish more than a meal—it is indeed a feast. With the slow cooker helping to make the tagine easy to “throw together,” I like to round out the meal by pairing the sensuous concoction with some simple side dishes. Of course, you can serve the Lamb Tagine with some easy couscous and still impress your family and friends. But why stop there? I like to serve my tagine with a variety of salads and garnishes including Sweet Potato Salad with Preserved Lemons and Olives (page 145). The bright orange potatoes and tangy olives are the perfect foil for the rich tagine. I also like to offer Carrots with Dried Currants (page 148) and small bowls of garlicky-hot Harissa (page 181) and citrusy Charmoula (page 187). These simple do-ahead condiments allow diners to customize their meal. The flavors of these dishes harmonize with the lamb and add textural interest. My idea for this feast is to dress your table with your brightest linens, scatter bowls of sauces, couscous, sweet potato salad, and, of course, the tagine on the table, and let your friends and family truly feast on an abundant and well-prepared meal. With your slow cooker by your side, you will hardly break a sweat.

Reprinted with permission from Jewish Slow Cooker Recipes by Laura Frankel, Agate Surrey, 2015.