Moroccan lamb

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PREP TIME

25 min

TOTAL TIME

6 hrs 30 min

Makes

6 servings

Moroccan lamb

© 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
  • 49.9 g,
  • Carbohydrates
  • 17.1 g,
  • Fat
  • 12.9 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 684 mg.
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