Try this fabulous Slow Cooked Moroccan Lamb using dried apricots instead of dates for something a little different.
- 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
- 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.