Slow-cooked Moroccan lamb tagineRecipes
This hearty winter dish by is full of warming spices, making it perfect for those cold rainy days. Made in the slow cooker, you can put it together in the morning and forget about it until the delicious smells tell you its dinnertime.
|Cook Time||6-8 hours in a slow cooker|
Ingredients600 grams diced lamb1 tablespoon flour2 tablespoons olive oil1 1/2 teaspoons cumin seeds2 teaspoons coriander seeds2 medium red onions, chopped1 teaspoon ginger, grated2 cloves garlic, grated1 bay leaf1 cinnamon stick100 grams dried apricots, diced1 tablespoons sultanas or raisins2 tablespoons fresh coriander, roughly chopped plus extra for garnish2 tablespoons fresh mint, roughly chopped plus extra for garnish150ml beef or vegetable stocksalt and freshly ground peppertoasted almonds, for garnish
Toss the diced lamb in the flour to lightly coat. Heat the oil in a pan and brown the lamb. Remove from the pan and set aside. Add the cumin and coriander seeds to the pan and sauté for a couple of minutes until aromatic, then add the chopped onions. Stir continuously for 7-10 minutes until the onions start to caramelize. Add the ginger and garlic, stirring for another 2-3 minutes.
Tip the onion mixture into the slow cooker. Add the browned lamb, bay leaf, cinnamon stick, apricots, sultanas, coriander, and mint. Add the stock and season. Cover and set the slow cooker to low. Cook for 6-8 hours.
To serve: Garnish with the extra coriander, mint and toasted almonds. Couscous makes a great accompaniment.
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