Moroccan lamb
0
- Prep Time25 min
- Total Time6 h 30 min
- Makes6 servings
© Royalty-Free/Masterfile
In Morocco, tajines - or stews - are made in shallow earthenware cooking pots. Stewing in a slow cooker produces similar deep-flavoured and tender results. This is one of our most-requested recipes.
Ingredients
1.5 kg cubed stewing lamb, or beef
4 garlic cloves, minced
3 carrots, thickly sliced
3 large potatoes, cut into quarters
2 onions, thinly sliced
1 tsp cumin
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
1/2 tsp hot-red-chili-flakes, or 1/4 tsp cayenne pepper
1 cup chicken broth, or bouillon
1/2 cup pitted green olives, optional
540-mL can chickpeas, drained and rinsed (optional)
Instructions
Trim fat from meat, then cut into similar-size chunks. Place in bowl of slow cooker. Add garlic, carrots, potatoes, onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, broth and olives. Stir until well mixed.
Cover and cook until meat is tender, 5 to 6 hours on high or 9 to 10 hours on low. Then stir in chickpeas and continue cooking until warmed through, 15 to 30 minutes. Excellent spooned over couscous or rice. Stew will keep well, covered and refrigerated, up to 2 days or freeze up to 1 month.
Nutrition (per serving)
Calories 388, Protein 49.9g, Carbohydrates 17.1g, Fat 12.9g, Fibre 3.1g, Sodium 684mg.
