Slow cooker moroccan lamb Prep 10 mins Cook 240 mins Total 4 hours, 10 mins
Yield 8 serves Ingredients 1 kg lamb chops, steaks, shanks 1 onion, sliced 1 carrot, chopped 1 can chickpeas, rinsed and drained 1 can crushed tomatoes 2 Tbsp flour 1 cup natural yoghurt 1/2 cup dried apricots, chopped (100g) 1 cup beef stock (I use an oxo cube and boiling water) Spices 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground ginger 1 tsp cinnamon 1 tsp turmeric 1 tsp salt 1 tsp brown sugar
Instructions Add all of the ingredients to the slow cooker apart from stock and spices. In a small bowl or jug add all of the spices to the stock and whisk together. Pour into the slow cooker. Mix everything together and cook on high for 4+ hours or low for 6+ hours until the meat is falling off the bone. Stir every two hours if you are at home to do so. Check the flavour of the sauce and season with salt and pepper. Serve on top of couscous with parsley and a dollop of yoghurt garnish. Notes
This recipe makes a lot so if you have leftovers you can easily freeze in airtight containers or ziplock bags. Perfect on top of rice, couscous, jacket potatoes or as a pie filling in pastry or filo.
If you are missing any of the spices don't worry it's ok to leave 1 or 2 out, it will still have great flavour.
If you are going to use
Pepper & Me Moroccan paste then just swap all of the spices for 4 Tbsp of paste. To make this in the oven: Add all of the ingredients to a large casserole dish and cook for 2 hours at 170.C with the lid on. Then remove lid and cook for 30 mins until it looks amazing and the meat is falling off the bone.
If you use chops that are quite fatty, spoon off and discard the extra fat that has risen to the top before serving.
Recipe by VJ Cooks at https://vjcooks.com/slowcooker-moroccan-lamb/