Curry Beef With Potatoes And Peas In The Slow Cooker

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Simply cook the chicken by washing it with cold water and placing it in a roasting pan for a couple hours at 225. When the chicken is fully cooked remove from the pan and let cool. While the chicken is cooling set up your cooking gammon. Chop up a couple stalks of celery, carrots and onions and put on the bottom of the Slow Cooker Gammon Joint. All the skin and bones from the chicken should be placed onto of the vegetables in the cooking gammon. Add cold water to the cooking gammon until two inches away from the top. Turn the cooker on low and leave it for eight hours. When eight hours have been completed strain the broth and let cool. The fat will rise to the top and should be skimmed off.

Cook the pasta on gammon joint the stove and cook the mixture on high for another minutes so everything is ready at the same time. Drain the cooked pasta and toss it with the alfredo sauce. Serve immediately with extra parmesan for sprinkling.

This dish is very similar to a stew recipe because of the combination of vegetables and a chicken, beef or lamb, but it is finished off in the oven rather than on the stove top or in a Slow Cooker. The dark meat chicken gives the dish a stronger flavor than would be had with chicken breast or other white meat chicken. The dish is more hearty than even a stew because of the absence of added water. It is more like a roasted meat and vegetable dish.

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