It isn’t very often that I tell pretty much everyone I know about something I made in my crock pot. I received the Gourmet Slow Cooker as a gift from a friend this Christmas and knew I had to make this meal as soon as I read all the science behind it. The Midas Feast of a modern interpretation of the oldest one pot meal on record. We made ours with the Midas Touch Golden Elixir from Dogfish Head and I really cannot recommend it enough. It’s worth every penny.
I cannot tell you how warming and filling this meal is. It is even better reheated the next day.
(I know this isn’t vegetarian but the lamb came from a meat CSA in Ohio so it isn’t factory raised. I never said I was strict.)
You’ll Need: from The Gourmet Slow Cooker
1 cup brown lentils
2 teaspoons fennel seed (you can also use aniseed but we didn’t have that)
2 teaspoons cumin seed
3 tablespoons olive oil
2 1/2 pounds lamb stew meat, cut into cubes
1 yellow onion, diced
2 cups Midas Touch Ale (you can also use a dry red wine)
1 cup chicken stock or water
2 tablespoons honey
2 teaspoons salt
4 cups cooked barley (optional but very tasty!)
Rinse lentils and place in crock pot. Grind fennel seed and cumin in a mortar into a coarse powder. Heat a large pan over medium heat and add the olive oil. Add the lamb and cook about 7 to 10 minutes, turning as needed to ensure all sides are browned. Transfer to crock pot using tongs and place over the lentils.
Next, add onion to pan and saute, stirring as needed, until browned, about 10 minutes. Add the spices to the onion and stir for 2 to 3 minutes. Add beer to pan to deglaze and scrape all those yummy bits off the bottom of the pan. Simmer for about 10 minutes until the volume is reduced by about a third. Add water and honey and stir well. Pour over lamb and lentils in crock pot.
Cover and cook on low for 4 to 6 hours, until meat is tender. Salt as necessary and serve over barley.