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Slow-Cooked Moroccan Lamb Stew

I Quit Sugar - Slow-Cooked Moroccan Lamb
  • 4 servings
  • Prep - 10 mins
    Cooking - 8 hours
  • Total - 8 hours 10 mins
I Quit Sugar - Slow-Cooked Moroccan Lamb

Make this spicy Slow Cooked Moroccan Lamb Stew with the ease of a slow cooker, for a warming winter dinner.  

Servings: 4
Preparation: 10 mins
Cooking: 8 hours

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.