Ingredients
Units
Scale
- 1 tsp olive oil
- 800 g lamb, diced
- 1 onion, sliced
- 10 g garlic, pureed or finely chopped
- 10 g ginger, pureed or finely chopped
- 1/2 tbsp cumin
- 1 tbsp ground coriander
- 1/4 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp salt
- 1 tbsp tomato puree
- 200 ml beef stock
- 400 g tin chopped tomatoes
- 30 g dried apricots, chopped
- 20 g dried dates, chopped
- 400g tin chickpeas (drained weight around 230g)
- 1 tbsp honey
- For serving:
- flaked almonds, toasted
- chopped coriander
- pomegranate
Instructions
Heat a large frying pan on a high heat and sear the lamb so it has some nice colour on all sides. Tip into the slow cooker.
Return the frying pan to the heat, reduce the heat to medium and add the chopped onion sauté for about 2 minutes scraping up any brown bits. Add the garlic and ginger and fry for a further 30 seconds before adding to the slow cooker.
Add the spices, salt, tomato puree, chopped tomatoes and stock to the slow cooker. Cook on high for 2 ½ hours.
Once the lamb is tender add in the dates, chopped apricots, the drained tin of chickpeas and honey and continue to cook for another 20-30 minutes.
Divide into bowls and top with the fresh coriander, chopped almonds and some pomegranate seeds. Add in some mint leaves if you like to.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Meat
- Method: Slow Cooker
- Cuisine: Morrocan
Nutrition
- Serving Size: 1
- Calories: 517
- Fat: 25g
- Carbohydrates: 27g
- Protein: 46g