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Middle Eastern Lamb Stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A tasty, easy middle eastern lamb stew . I do this in the slow cooker so it's all ready for when I get back from work.


  • 500g Diced Stewing Lamb
  • 1 Large White Onion
  • 300g Mushrooms
  • 5 Baby Aubergines
  • 5 Dried Apricots
  • 100g Cherry Tomatoes
  • 2 tbsp Tomato Puree
  • 2 tbsp Ras El Hanout
  • Salt & Pepper (to taste)


  • STEP 1
    Set up your slow cooker.
  • STEP 2
    Slice the white onion thinly. Slice the mushrooms into quarters. Slice the cherry tomatoes, aubergines and apricots in half.
  • STEP 3
    Add all ingredients into the slow cooker and cook on the low setting for 6-8 hours.
  • STEP 4
    Serve with cooked couscous (see packet instructions). I stir through some chopped parsley into the couscous.

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