Moroccan Lamb Stew
Slow cooker set and forget. The house smells incredible. The spice blend makes this.
Ingredients
Makes 5 portions
- 700.00 grams diced lamb shoulder
- 1.00 piece(s) onion , roughly chopped
- 1.00 tin(s) tinned chopped tomatoes
- 3.00 clove(s) garlic cloves , crushed
- 2.00 teaspoon ground cumin
- 1.00 teaspoon cinnamon
- 1.00 teaspoon smoked paprika
- 1.00 teaspoon turmeric
- 1.00 tablespoon olive oil
- 0.50 piece(s) lemon , juiced at the end
Per portion
Method
-
1
Heat oil in a pan. Brown the lamb in batches over high heat. Transfer to the slow cooker.
⏱ About 8 mins
-
2
Soften the onion in the same pan for 3 minutes. Add the garlic and all the spices. Stir for 1 minute.
⏱ About 4 mins
-
3
Add the tinned tomatoes. Stir and pour the lot into the slow cooker.
-
4
Cook on low for 6 hours.
⏱ About 360 mins
-
5
Squeeze the lemon juice over before serving. Season well.
📦 Batch Cooking Guide
Storage
Fridge 4 days. Freezes for 3 months. Gets better each day.
Reheating
Microwave or pan. Add a splash of stock if it's thick.
Serving ideas through the week
Day 1: As a stew with cauliflower couscous. Day 2: Over spinach. Day 3: With a fried egg on top.
You might also like
Fennel and Parmesan Salad
Raw fennel shaved thin, lemon, olive oil, parmesan. Refreshing, crunchy, dead simple.
Cheesy Courgette Gratin
Sliced courgettes baked in cream and cheese. Like a potato gratin but keto.
Green Beans with Almond Butter
Blanched green beans tossed in brown butter with flaked almonds. Simple, French, excellent.
Braised Red Cabbage
Sweet, tangy, and goes especially well with pork. Better the next day.