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Slow cooker Moroccan lamb stew
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Ingredients
- 2 tbsp olive oil or rapeseed oil
- 1kg diced lamb shoulder
- 2 onions, halved and sliced
- 5 garlic cloves, crushed
- thumb-sized piece ginger, peeled and grated or finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- pinch saffron (or turmeric, to add colour)
- ½ large or 1 small preserved lemon, skin only, finely chopped
- 1 tbsp tomato purée
- 600ml hot beef stock or lamb stock
- 1 tbsp honey
- 1 lemon, zested, plus a squeeze of juice
- 80g pitted Kalamata olives
- handful chopped mint, coriander or parsley (or a combination)
- couscous or rice, to serve
Method
- STEP 1
Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- STEP 2
Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.