Moroccan lamb stew (slow cooker)

Name: Moroccan lamb stew (slow cooker)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Moroccan, African
Ingredients: 2 Carrots (Chopped); 400 g tinned tomato chopped; 1 Celery stick, chopped; 3 Cloves Garlic finely chopped; 2 Tbsp Harissa paste (make from powder 1 tsp to 1 tbsp honey and 1 tbsp oil into paste); 250 g Chopped leg of lamb; 1 Handful Mint leaves; 3 Tbsp olive oil; 1 Small onion finally chopped; 1 Tbsp Ras El hanout; 2 cms Root ginger, peeled and finally chopped; 2 Sweet potatoes, peeled and cut into chunks; 500 ml Vegetable stock

6 steps

Prep:10minCook:30min

Updated at: Sat, 21 Dec 2024 20:13:26 GMT

Nutrition balance score

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Ingredients

2 servings

2carrots

chopped

400gtinned tomato

3 clovesgarlic

2 TbspHarissa paste

make from powder 1 tsp to 1 tbsp honey and 1 tbsp oil into paste

250gleg of lamb

chopped

1 handfulmint leaves

3 Tbspolive oil

1onion

small, finally chopped

1 Tbspras el hanout

2 cmsroot ginger

peeled and finally chopped

2sweet potatoes

peeled and cut into chunks

500mlvegetable stock

Instructions

Step 1

Add veg in oil and sauté for 10 mins, add garlic and cook 1-2 mins, remove to a bowl (slower cooker pot)

Step 2

Add another glug of oil, add meat and cook until nicely browned, add veg (not for slow cooker) and cook along with herbs and spices, add 1 tbsp flour (3tbsp)

Step 3

Stir well and cook for 1-2 mins before adding tomatoes and stock (add to slow cooker)

Step 4

Cover and cook for up to one hour (on low for 8 hours)

Step 5

Add sweet potatoes and cook for 20-30 mins until they are cooked through but not falling apart. (Slow cooker add 3-4 hours)

Step 6

Stir in harissa to taste (2 tbsp) with a scattering of fresh mint