Recipe

Slow-cooked moroccan lamb with kumara and raisins

May 31, 1975 2:00pm
  • 6 hrs 25 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Slow-cooked moroccan lamb withkumara and raisins
  • 2 tablespoon olive oil
  • 1.2 kilogram boned lamb shoulder,chopped coarsely
  • 1 large brown onion (200g), sliced thickly
  • 4 clove garlic, crushed
  • 2 tablespoon ras el hanout
  • 2 cup (500ml) chicken stock
  • 1/2 cup (125ml) water
  • 1 tablespoon honey
  • 2 medium kumara (orange sweet potato) (800g), chopped coarsely
  • 400 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 1 cinnamon stick
  • 3 cardamom pods, bruised
  • 1/3 cup (50g) raisins, halved
  • 1/2 cup fresh coriander(cilantro) leaves, loosely packed
  • 1/3 cup (55g) blanched almonds, roasted, coarsely chopped

Method

Slow-cooked moroccan lamb withkumara and raisins
  • 1
    Heat half the oil in large frying pan, cook lamb, in batches, until browned. Remove from pan. Heat remaining oil in same pan, cook onion and garlic, stirring, until onion is soft. Add ras el hanout, cook, stirring, until fragrant. Remove from heat, stir in stock, the water and honey.
  • 2
    Place kumara in 4.5-litre (18-cup) slow cooker, stir in chickpeas, cinnamon, cardamom, lamb and onion mixture. Cook, covered, on low, 6 hours. Season to taste.
  • 3
    Stir in raisins and coriander, sprinkle with nuts to serve.

Notes

Ras el hanout is a blend of Moroccan spices available in delis and specialist food stores. If you can’t find it, use a moroccan seasoning available in supermarkets.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food