Slow cooker Moroccan lamb stew

• servings: 6 servings
• active time: 10 minutes
• total time: 9 hours 10 minutes

Ingredients

2 tbsp olive oil or rapeseed oil

1kg diced lamb shoulder

2 onions halved and sliced

5 garlic cloves crushed

thumb-sized piece ginger peeled and grated or finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground cinnamon

pinch saffron (or turmeric, to add colour)

½ large or 1 small preserved lemon skin only, finely chopped

1 tbsp tomato purée

600ml hot beef stock or lamb stock

1 tbsp honey

1 lemon zested, plus a squeeze of juice

80g pitted Kalamata olives

handful chopped mint coriander or parsley (or a combination)

couscous or rice, to serve

Directions

Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.

Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition

• Calories: 488
• Total Fat: 35 g
• Saturated Fat: 14 g
• Sodium: 1 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 34 g