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Member recipe

Robsta's Slow Cooker Spicy Moroccan Lamb

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Cooking time

Prep: 20 minutes Cook: 8 hours and 10 minutes

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Serves 4

A real nice winter warmer for a rainy day.

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  • 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.


  1. Add the lamb to a saucepan and gently brown all over. Remove from the pan and add to the slow cooker.

  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.

  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.

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