Name: Slow-cooked Moroccan lamb with kumara and raisins
Cook time: 385 min
Total time: 385 min
Yield: 6
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, 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

Cooked until lamb is tender and falling apart and full-flavoured with sweet potato, chickpeas and raisins this Moroccan spiced stew is a perfect meal.

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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, 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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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