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Moroccan lamb
Moroccan lamb
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Prep Time:
20 minutes
Cook Time:
500 minutes
Total Time:
520 minutes
Moroccan-spiced slow-cooked lamb - a tantalizing delight!
Ingredients:
  • 900g Boneless Lamb Leg Roast, excess fat trimmed, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 40.00 ml Moroccan seasoning
  • 510.00 gm salt-reduced beef stock
  • 57.20 gm honey
  • 1 cinnamon stick
  • Pinch saffron threads
  • 165.00 ml dried apricots
  • Buttered couscous, to serve
  • Steamed green beans, to serve
  • 62.50 ml Almonds, chopped, toasted
Instructions:
  • Heat half of the oil in a large frying pan over medium-high heat. Brown the lamb in 3 batches for 3-4 mins each until evenly browned. Transfer the lamb to a 4.5L slow cooker.
  • In the same pan, heat the rest of the oil over medium-high heat. Sauté the onion and garlic for about 5 minutes until soft. Stir in the seasoning and cook for another minute until fragrant. Transfer everything to the slow cooker.
  • Combine the stock, honey, cinnamon, and saffron in the pot. Cook covered on low for 7 hours. Then, add the apricots and cook covered on low for 1 more hour.
  • Garnish with toasted almonds and fresh coriander, then serve alongside fluffy couscous and crisp green beans.

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