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Spicy lamb stew

  • Hands-on time: 10 mins
  • Time to make: 5 hrs 55 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 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 chickpeas, drained, rinsed
  • 2 cups shredded cabbage
  • 140g tub no-added-salt tomato paste
  • 2 cups salt-reduced liquid chicken stock
  • ½ cup dates, halved
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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