Moroccan Lamb Stew.
If you’re looking for the best lamb stew then this recipe is all you need! Pure comfort with tender, 'fall apart' braised lamb, veggies, chickpeas and warm Moroccan flavors.
Yum!
What do I need?
Instructions
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How to make..
- In a heavy saucepan, heat half of the oil over a medium heat and brown the meat in batches, moving into the slow cooker when browned.
- Chop the onion and garlic, finely chop the ginger and add all to slow cooker.
- Chop and dice the butternut squash, add this and one tin of drained (and rinsed) chickpeas to the slow cooker).
- Add the spice mixes and the stock. Stir to combine.
- Set on low for 8 hours.
- Half hour before end – add the other tin of chickpeas.
It’s great with instant green lentils and a scattering of fresh coriander.
Note
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