Ingredients
Lamb Stew
- 700 g lamb forequarter loins, diced (or lamb shoulder).
- 2 tablespoons olive oil.
- 1 small (100g) brown onion.
- 2 cloves garlic, crushed.
- 2 cm piece of ginger, finely grated.
- 1 medium (500g) sweet potato, cut into chunks.
- 1 medium (150g) carrot, cut into chunks.
- 1 large (400g) potato, cut into chunks.
- 1 small (400g) eggplant, cut into chunks.
- 200 g pumpkin, cut into chunks.
- 2 teaspoons cinnamon, ground.
- 2 teaspoons cumin, ground.
- 2 teaspoons sweet paprika.
- 1 teaspoon cayenne pepper.
- 1 teaspoon coriander, ground.
- sea salt.
- freshly ground black pepper.
- 1 tablespoon rice malt syrup (optional).
- 1 cup chicken stock.
- 1 1/2 cup water.
To Serve
- 2 cups cooked quinoa.
Gremolata
- 1 tablespoon finely grated lemon rind.
- 1 clove garlic, crushed.
- 2 tablespoons finely chopped flat-leaf parsely.
Directions
- 1. Heat olive oil in a pan over medium heat. Add lamb and cook until brown.
2. Transfer lamb into a slow cooker. Add vegetables, spices, rice malt syrup if using, stock and water. Cook on low for 7-8 hours or on high for 4-5 hours.
3. Meanwhile, combine gremolata ingredients.
4. When ready to serve, check the amount of liquid left in the crock pot. If you would like a thicker sauce, you can use 1 tablespoon of arrowroot flour (mixed with 2 tablespoons of cold water) or 1 tablespoon of chia bran to thicken the sauce to desired consistency.
5. Serve over cooked quinoa and sprinkle with gremolata.
Note
Oven instructions: Preheat oven to160°C/325°F/Gas Mark 3. Follow recipe until end of step 1. Add lamb and ingredients from step 2 into a crock pot or casserole dish. Place in oven and cook for 3-4 hours. Continue with remaining steps of recipe.
Make this spicy Slow Cooked Moroccan Lamb Stew with the ease of a slow cooker, for a warming winter dinner.
Ingredients
Lamb Stew
- 700 g lamb forequarter loins, diced (or lamb shoulder).
- 2 tablespoons olive oil.
- 1 small (100g) brown onion.
- 2 cloves garlic, crushed.
- 2 cm piece of ginger, finely grated.
- 1 medium (500g) sweet potato, cut into chunks.
- 1 medium (150g) carrot, cut into chunks.
- 1 large (400g) potato, cut into chunks.
- 1 small (400g) eggplant, cut into chunks.
- 200 g pumpkin, cut into chunks.
- 2 teaspoons cinnamon, ground.
- 2 teaspoons cumin, ground.
- 2 teaspoons sweet paprika.
- 1 teaspoon cayenne pepper.
- 1 teaspoon coriander, ground.
- sea salt.
- freshly ground black pepper.
- 1 tablespoon rice malt syrup (optional).
- 1 cup chicken stock.
- 1 1/2 cup water.
To Serve
- 2 cups cooked quinoa.
Gremolata
- 1 tablespoon finely grated lemon rind.
- 1 clove garlic, crushed.
- 2 tablespoons finely chopped flat-leaf parsely.
Directions
- 1. Heat olive oil in a pan over medium heat. Add lamb and cook until brown.
2. Transfer lamb into a slow cooker. Add vegetables, spices, rice malt syrup if using, stock and water. Cook on low for 7-8 hours or on high for 4-5 hours.
3. Meanwhile, combine gremolata ingredients.
4. When ready to serve, check the amount of liquid left in the crock pot. If you would like a thicker sauce, you can use 1 tablespoon of arrowroot flour (mixed with 2 tablespoons of cold water) or 1 tablespoon of chia bran to thicken the sauce to desired consistency.
5. Serve over cooked quinoa and sprinkle with gremolata.
Note
Oven instructions: Preheat oven to160°C/325°F/Gas Mark 3. Follow recipe until end of step 1. Add lamb and ingredients from step 2 into a crock pot or casserole dish. Place in oven and cook for 3-4 hours. Continue with remaining steps of recipe.