Moroccan-slow-cooked-lamb

Moroccan slow-cooked lamb

Dates add a rich depth to this tasty stew

By , 31 January 2018

(25 votes)

Moroccan slow-cooked lamb
  • Prep: 20 Mins
    Cook: 8 Hours
    plus 8 hours slow cooking

  • Serves: 4

  • Price: £2.01 per serving

Nutritional Info
Each 435g serving contains
  • Energy

    1547KJ

    370KCAL

    19%
  • Fat

    12.2g

    low

    17%
  • Saturates

    3.9g

    low

    20%
  • Sugars

    3.9g

    low

    20%
  • Salt

    0.65g

    low

    11%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 356kJ/85kcal.
Ingredients
  • 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
Method
  • 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.