Slow Cooked Moroccan Lamb
Tender slow-cooked lamb infused with Moroccan spices, simmered to perfection and served over fluffy couscous. A rich, aromatic dish that’s both comforting and full of flavor.
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Equipment
- 1 Slow Cooker
Ingredients
- 400 g lamb rump cubed
- 400 g canned tomatoes diced
- 1x 425g tinned chickpeas drained
- 2x 410g tinned apricots in juice
- 2 onions diced
- 6 tsp moroccan seasoning I used Masterfoods brand
- 3 Tbsp coriander stalks chopped
- salt & pepper to taste
- 3 tbsp corn flour slurry to thicken sauce
- 2 tbsp water slurry to thicken sauce
To Serve
- pearl couscous or plain follow direction on package for quantities
- dollop of plain yoghurt
- fresh coriander leaves to garnish
Instructions
- Add all of the ingredients to the slow cooker except for the chickpeas, coriander stalks, corn flour and water.
- Mix together and cook on high for 4-5 hours or low for 6-8 hours until the meat is tender.
- Add in chickpeas and coriander stalks 1 hour before serving.
- After 1 hour, taste the sauce and season with salt and pepper.
- Before serving, combine the corn flour and water to create a slurry. Stir into the Moroccan lamb to thicken the sauce.
- Serve on top of couscous with fresh coriander and a dollop of yoghurt.
Notes
To make this into a freezer dump meal bag
Place all the ingredients except the chickpeas into a freezer-safe bag. Follow the instructions in the post.
Servings: 5 servings