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Robsta's Slow Cooker Spicy Moroccan Lamb
Serves 4
Easy
Prep:
Cook:
A real nice winter warmer for a rainy day.
Skip to ingredients
- 500 g diced Lamb Leg or Fillet
- 1 Large onion Chopped
- 2 Carrots Chopped
- 1 Stick of Celery - peeled and chopped
- 3 large Garlic Clothes (Chopped)
- 500 Ml Lamb or Chicken Stock
- 2 CM Ginger - Peeled and Chopped
- 1 tbsp ras al hanout
- Handful of mint leaves
- 400 g chopped tomatoes (tin)
- 350 g of diced sweet potato / butternut squash
Method
step 1
Add the lamb to a saucepan and gently brown all over. Remove from the pan and add to the slow cooker.step 2
Add the onions, carrots, celery garlic to the pan and gently soften in the lamb / oil juices, add the ras el hanout - mix well and move to the slow cooker.step 3
Add the tomotoes, stock and cook for around 6 hours or so. Then add the sweet potatoes, squash and cook for another 2 hours. Serve with the mint leaves in a bowl - proper lush.
