Crock-Pot History and Lamb Stew With Spinach

History of the Crock-Pot

The Naxon Utilities Corporation of Chicago developed the Naxon Beanery All-Purpose Cooker. The Rival Company bought Naxon in 1970, and reintroduced it under the Crock-Pot name in 1971. In 1974, Rival introduced removable stoneware inserts. The brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. While Crock-Pot still dominates the market in the USA, Hamilton Beach, West Bend Housewares and other companies have also introduced similar slow cookers.

Crock Pot® is supposedly the registered trade make of Rival. However, it has become a generic name for all slow cookers. Just like 'Xerox®' for copy, 'Kleenex®' for tissue and 'Band-aid®' for adhesive bandage.

Just think ... it all started with a bean cooker.

                                                                                

Crock Pot Lamb Stew With Spinach

Ingredients

2 pounds Lamb stewing pieces - diced

½ cup all purpose flour (plain flour)

1 tablespoon ground coriander seed

½ tablespoon ground cumin seed

1 tablespoon sweet paprika

½ teaspoon cayenne pepper

2 cloves of garlic - minced

1 tablespoon fresh ginger - minced

1 medium onion - finely diced

1 28 ounce can crushed tomatoes

½ cup plain yogurt

1 cup packed spinach leaves

Process

1. Place the flour in a plastic bag - add the lamb a few pieces            at a time and coat well.

2. Place the lamb in the Crock Pot.

2. Mix the remaining ingredients together in a bowl - except the spinach leaves.

3. Pour over the lamb.

4. Cook on low for 6-8 hours.

5. An hour before serving stir in the spinach leaves.

Serves 4-6 Serve with steamed vegies and rice or noodles.