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Moroccan Lamb Stew.

Prep Time 25 mins
Cook Time 8 hrs
Total Time 8 hrs 25 mins
Difficulty: Beginner
Servings: 6
Description

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?
  • 2 tbsp Olive Oil
  • 1.5 kg Lamb Neck Rings
  • 1 Large Onion (Peeled and finely chopped)
  • 3 cloves Garlic
  • 3 tsp Fresh Ginger
  • 2 tsp Cumin
  • 3 tbsp Ras El Hanout Spice Mix (Or as many of the following spices as you have - Cardamom, Cumin, Clove, Cinnamon, Nutmeg, Mace, Allspice, Dry ginger, Chilli pepper, Coriander seed, Peppercorn, Sweet and hot paprika, Fenugreek and dry turmeric. (small amount of some or all))
  • 1 ltr Lamb Stock
  • 500 g Butternut Squash (Peeled and cubed (or frozen))
  • 2 Tins Chickpeas
Instructions
  1. 1
    How to make..
    1. 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.
    2. Chop the onion and garlic, finely chop the ginger and add all to slow cooker.
    3. Chop and dice the butternut squash, add this and one tin of drained (and rinsed) chickpeas to the slow cooker).
    4. Add the spice mixes and the stock. Stir to combine.
    5. Set on low for 8 hours.
    6. Half hour before end – add the other tin of chickpeas.

    It’s great with instant green lentils and a scattering of fresh coriander.

Note

Shop for Lamb Neck Rings

 

Keywords: Lamb stew ,Lamb, Stew, Moroccan, Slow Cooker recipes, Slow Cooker, Slow Cook, Lamb Recipes
Read it online: https://www.meonvalleybutchers.co.uk/recipe/moroccan-lamb-stew/