Spicy lamb stew

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 5 hrs 55 mins

Hands-on time: 10 mins

Ingredients

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500g lean lamb, diced (boneless leg shoulder)
1 ½ tablespoons Moroccan seasoning
2cm-piece fresh ginger, grated
1 onion, thinly sliced
2 carrots, scrubbed, sliced
2 medium potatoes, scrubbed, sliced or diced
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 cups shredded cabbage
140g tub no-added-salt tomato paste
2 cups salt-reduced liquid chicken stock
½ cup dates, halved

Instructions

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1 Toss lamb in seasoning. Place in the slow cooker with all the remaining ingredients except dates – adding stock last. Mix well. Cook on low for 5 hours.

2 Stir in dates and cook for 30-45 more minutes.

3 Stir well. Leave to stand for 20 minutes before serving.

Serving suggestion

Serve with chopped fresh coriander or parsley and crusty bread or couscous.

Variations

Make it gluten-free: Use gluten-free stock and check seasoning and tomato paste are gluten free. Serve with gluten-free bread or rice instead of couscous.

Nutrition Info (per serve)

Calories 473 cal

Kilojoules 1980 kJ

Protein 34 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 29 g

Dietary fibre 11 g

Sodium 570 mg

Calcium 150 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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