Moroccan lamb stew
SERVES 4 PREP AND COOK TIME 9 HOURS
⅔ cup (100g) dried apricots 1 cup (150g) green olives 1 green onion (green shallot), sliced thinly (see Test Kitchen tip) 2 tablespoons pine nuts, toasted 800g boneless lamb (or goat) shoulder, cut into 5cm pieces 1 medium (150g) brown 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
1 Place lamb, brown 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 green onion and pine nuts. Suitable to freeze at the end of Step 1. Not suitable to microwave.