• 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.


  • 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.

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