Slow Cooked Moroccan Lamb

Ingredients:

• 1kg Pasture Fed Diced Lamb
• 1 onion, chopped
• 2 tbsp tomato paste or 2 tomatoes diced
• 2 big carrots, sliced
• 2-3 potatoes, cut into large quarters (keep them big so they don’t break down too much in the cooking process)
• 10 preservative free dried apricots (they will be brown, not orange).  You can use dates if you can’t find apricots.
• 2 cups lamb or beef stock
• 1 tbsp ginger, minced
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp fennel seeds
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 cinnamon stick
• 1/2 cup coconut cream
• fresh coriander to serve

Method:

• Melt oil in fry over medium heat and brown lamb in batches adding each batch to the slow cooker when done.
• Place all the spices in the pan and stir for 1 minute until fragrant.
• Add the onion, garlic and ginger to the pan and cook until soft and then place in slow cooker.
• Put the remaining ingredients such as vegetables, tomato paste, stock, coconut cream and apricots into the slow cooker and give it a big stir .  Top with a cinnamon stick and cover and cook on low for 6 to 8 hours.
• Serve your Slow Cooked Moroccan Lamb in bowls topped with coriander.  It’s best served with rice and flat bread or a yummy cauliflower mash.