Casablanca slow-cooked lamb shoulder

SERVES 4 PREP AND FORGET 4 HOURS 15 MINUTES GLUTEN FREE + DAIRY FREE + EGG FREE + NUT FREE

1.5kg bone-in lamb shoulder

1 tablespoon olive oil 2 cups (500ml) beef stock

2 large red onions,

chopped

4 garlic cloves, crushed

1 cup (150g) dried apricots, chopped 400g can chopped tomatoes

400g can chickpeas, drained, rinsed ¼ cup (35g) Moroccan spice mix

¼ cup (70g) tomato paste

Serve with steamed Tuscan kale

1 Season the lamb with salt and pepper. Using the sear function on a 6-litre (24-cup) capacity slow cooker, heat the olive oil and sear lamb on both sides until browned.

2 Add the beef stock, onion, garlic, apricots, tomatoes, chickpeas, Moroccan spice mix and tomato paste to the slow cooker.

3 Cover and cook on HIGH for 4 hours or LOW for 8 hours or until the meat is tender and pulls apart easily.

Season to taste.

TO SERVE: Tuscan kale on the side.