Slow-cooked moroccan lamb with kumara and raisins
May 31, 1975 2:00pm- 6 hrs 25 mins cooking
- Serves 6
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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 (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
- 1Heat 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.
- 2Place 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.
- 3Stir 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.
