Slow Cooker Moroccan Lamb Stew

This flavoursome, hearty stew is perfect when you’re after some warm comfort food.

Serves 4

Ingredients:

• 1 brown onion diced
• 1 garlic clove crushed
• 1 tablespoon olive oil
• 500 grams diced lamb
• 1 ½ tablespoons Moroccan Seasoning
• 400g tin diced tomatoes
• 400g tin chickpeas
• 2 cups beef stock
• 100g currents
• Salt to taste
• Fresh coriander to serve
• 1 Lemon

Method:

1. Heat oil in a large pan, sauté onion 1-2min add garlic for a further 1min, set aside. 
2. Add lamb in batches and brown on all sides to seal in juices.
3. Add onion and garlic, lamb, Moroccan seasoning, tomatoes, and stock to slow cooker, season with salt to taste.
4. Cook on High for 4 hours or Low for 8 hours.
5. In the last hour of cooking add chickpeas and currents.
6. Top with fresh coriander and a squeeze of lemon.

Notes:

• Serve with couscous or quinoa.  
• Use dried cranberries in place of currents.

You may also like my Easy Lamb Pastitsio.