Moroccan lamb
Prep 25 min
Total 6 hours 30 min
Makes 6 servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1.5 kg
4
garlic cloves, minced
3
carrots, thickly sliced
3
2
onions, thinly sliced
1 tsp
1 tsp
1/2 tsp
ground ginger
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
hot-red-chili-flakes, or 1/4 tsp cayenne pepper
1 cup
chicken broth, or bouillon
1/2 cup
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
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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