Moroccan lamb
Chatelaine
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© 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.