Cooked until lamb is tender and falling apart and full-flavoured with sweet potato, chickpeas and raisins this Moroccan spiced stew is a perfect meal.
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Ingredients
Method
Slow-cooked moroccan lamb withkumara and raisins
Heat half the oil in large frying pan, cook lamb, in batches, until browned. Remove from pan. Heat remaining oil in same pan, cook onion and garlic, stirring, until onion is soft. Add ras el hanout, cook, stirring, until fragrant. Remove from heat, stir in stock, the water and honey.
Place kumara in 4.5-litre (18-cup) slow cooker, stir in chickpeas, cinnamon, cardamom, lamb and onion mixture. Cook, covered, on low, 6 hours. Season to taste.
Stir in raisins and coriander, sprinkle with nuts to serve.
Ras el hanout is a blend of Moroccan spices available in delis and specialist food stores. If you can’t find it, use a moroccan seasoning available in supermarkets.
Note
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