Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal488
- fat35g
- saturates14g
- carbs7g
- sugars5g
- fibre3g
- protein34g
- salt1g
Ingredients
- 2 tbsp olive oil or rapeseed oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1kg diced lamb shoulder
- 2 onions, halved and sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 5 garlic cloves, crushed
- thumb-sized piece ginger, peeled and grated or finely chopped
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- pinch saffron (or turmeric, to add colour)
Saffron
sah-fronThe stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 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
Honey
huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 lemon, zested, plus a squeeze of juice
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 80g pitted Kalamata olives
- handful chopped mint, coriander or parsley (or a combination)
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- couscous or rice, to serve
Couscous
koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
Method
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.
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.
Comments, questions and tips