Serves
6
Prep
15
mins
Cooking
4
hrs
Slow Cooked Moroccan Lamb with Chick Peas
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 Australian Chick Peas
- 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 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
