Moroc­can lamb stew

Australian Women’s Weekly NZ - - CONTENTS -

Moroc­can lamb stew SERVES 4 PREP AND COOK TIME 9 HOURS

800g bone­less lamb (or goat) shoul­der, cut into 5cm pieces 1 medium (150g) onion, chopped coarsely 3 cloves gar­lic, crushed 1 ta­ble­spoon finely grated fresh ginger ¼ tea­spoon saf­fron threads ¼ tea­spoon cayenne pep­per 2 tea­spoons ground co­rian­der 1 cin­na­mon stick ½ cup (125ml) chicken stock 400g canned chick­peas, drained, rinsed

⅔ cup (100g) dried apri­cots 1 cup (150g) green olives 1 spring onion, sliced thinly (see Test Kitchen tip) 2 ta­ble­spoons pine nuts, toasted

1 Place lamb, onion, gar­lic, ginger, spices, stock and chick­peas in a 4.5-litre (18-cup) slow cooker. Cook, cov­ered, on Low, for 8 hours. 2 Stir in the apri­cots and olives. Cook, cov­ered, on High, for 15 min­utes or un­til the apri­cots soften. Dis­card cin­na­mon; sea­son to taste with sea salt flakes and freshly ground black pep­per. 3 Serve stew topped with spring onion and pine nuts.

Suit­able to freeze at the end of Step 1. Not suit­able to mi­crowave.

Moroc­can lamb stew

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.