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Serves
6
Prep
15
mins
Cooking
4
hrs
Find a recipe

Slow Cooked Moroccan Lamb with Chick Peas

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Directions
Step 1

Soak chick peas overnight. Drain and transfer chickpeas to slow cooker.

Step 2

Put the lamb in a zip lock bag. Add flour, seal and toss until lamb is coated.

Step 3

Heat half of the oil in a large fry pan and add half of the lamb. Cook until browned on both sides. Transfer cooked lamb to slow cooker. Repeat with remaining oil and lamb.

Step 4

In the same fry pan, add onion, ginger, garlic, chilies, cumin, coriander , pepper and paprika. Stir fry for 2 minutes, until onion is soft. Transfer to slow cooker.

Step 5

Add all remaining ingredients to slow cooker and cook on high for 4 hours or low for 8 hours.

Step 6

Serve with fresh coriander and natural yoghurt.

Ingredients
  • 200g McKenzie's Chick Peas, soaked overnight
  • 1.5kg boned lamb shoulder, diced
  • 2 tbs plain flour
  • 2 tbs olive oil
  • 1 large onion, chopped
  • 2 tsps fresh ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 fresh green chillies, seeded and finely chopped
  • 2 tsps ground cumin
  • 2 tsps ground coriander
  • 1 tsp McKenzie's Whole Black Peppercorn Grinder
  • 1 tsp McKenzie's Paprika
  • 2 tomatoes, chopped
  • 1 pinch McKenzie's Saffron
  • 1 cinnamon stick
  • 350g carrots, cut into thick slices
  • 140g dried apricots, chopped
  • 1 1/2 cups vegetable stock

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Related Products


  • McKenzie's Chick Peas 375 g

  • McKenzie's Saffron 100mg

  • McKenzie's Whole Black Peppercorn Grinder 55g

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