Name: Slow-cooker Moroccan lamb and barley stew recipe
Prep time: 15 min
Cook time: 440 min
Total time: 455 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 1.8kg lamb half leg roast, fat trimmed, cut into 3cm pieces; 2 brown onions, halved, sliced; 2 garlic cloves, crushed; 2.50 gm ground cumin; 1 tsp ground coriander; 1 cinnamon stick; 510.00 gm beef style liquid stock; 1 dried bay leaf; 2 tsp harissa paste; 110.00 gm pearl barley, rinsed; 187.50 ml dried apricots; 125.00 ml plain Greek-style yoghurt; 20.00 ml finely chopped preserved lemon rind; Steamed green beans, to serve; Toasted natural sliced almonds, to serve; Fresh flat-leaf parsley leaves, to serve

Slow-cooker Moroccan lamb and barley stew recipe

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Prep Time:
15 minutes

Cook Time:
440 minutes

Total Time:
455 minutes

"Easy slow-cooked Moroccan lamb and barley stew awaits you at home."

Ingredients:

1 dried bay leaf
36.40 gm extra virgin olive oil
1.8kg lamb half leg roast, fat trimmed, cut into 3cm pieces
2 brown onions, halved, sliced
2 garlic cloves, crushed
2.50 gm ground cumin
1 tsp ground coriander
1 cinnamon stick
510.00 gm beef style liquid stock
2 tsp harissa paste
110.00 gm pearl barley, rinsed
187.50 ml dried apricots
125.00 ml plain Greek-style yoghurt
20.00 ml finely chopped preserved lemon rind
Steamed green beans, to serve
Toasted natural sliced almonds, to serve
Fresh flat-leaf parsley leaves, to serve

Instructions:

In a large frying pan over medium-high heat, heat 2 teaspoons of oil. Sear half of the lamb for about 3 minutes until evenly browned. Transfer the lamb to a slow cooker and repeat the process with the remaining lamb using another 2 teaspoons of oil.
Lower heat to medium, then heat up the rest of the oil in the pan. Add onion and cook, stirring occasionally, for 5 minutes until softened. Stir in garlic, cumin, coriander, and cinnamon, then cook for 1 minute until fragrant. Transfer this flavorful mixture into the slow cooker with stock, bay leaf, and harissa. Stir to mix well before covering with the lid. Cook on a low setting for 7 hours (or on high for 3 hours and 30 minutes), adding barley and apricots during the last hour of cooking.
In a small bowl, mix yoghurt and preserved lemon. Add salt and pepper to season. Divide lamb mixture and beans into serving bowls. Garnish with yoghurt mixture, almonds, and parsley. Serve.

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