Moroccan slow-cooked lamb
- Trim 2 Butcher’s Selection Lamb Leg Steaks
- 1tsp cornflour
- 1tsp ground coriander
- ½tsp ground cumin
- 2tsp rapeseed oil
- 2 onions, sliced
- 2 carrots, sliced
- 1 cinnamon stick
- 100g stoned dates
- 210g tin butter beans, drained and rinsed
- 400ml lamb stock
- 100g green beans, trimmed and cut into thirds
- 2tbsp chopped flat-leaf parsley
- ½ pomegranate
Trim the lamb leg steaks and cut into pieces. Toss in the cornflour, ground coriander and ground cumin.
Heat 1tsp rapeseed oil in a frying pan and fry the lamb in batches until browned, adding another 1tsp rapeseed oil if needed. Put the lamb in a slow cooker, leaving any oil in the pan.
Add one more tsp rapeseed oil to the pan with sliced onions and sliced carrots. Fry for 8-10 mins or until the veg starts to colour.
Add to the slow cooker with the cinnamon stick, stoned dates and butter beans. Pour over the lamb stock. Stir and cover with the cooker lid. Cook on high for 4 hrs or low for 8 hrs.
About 15 mins before the end of the cooking time (or 45 mins if cooking on low), stir in the green beans.
To serve, sprinkle with the chopped flat-leaf parsley and pomegranate seeds.