Slow cooker Moroccan lamb stew

Warm up with this easy stew made with plenty of aromatic spices. It’s a simple dish that takes just 10 minutes to prep.

■ Serves 6 ■ Prep 10 mins ■ Cook 7-9 hrs FREEZABLE

2 tbsp olive oil

1kg diced lamb shoulder

2 onions, halved and sliced

5 garlic cloves, crushed thumb-sized piece of ginger, peeled and grated or finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground cinnamon pinch of saffron (or turmeric)

1/2 large or 1 small preserved lemon,

peel only, finely chopped

1 tbsp tomato purée

600ml hot beef or lamb stock

1 tbsp honey

1 lemon, zested, plus a squeeze of juice 80g pitted Kalamata olives handful of chopped mint, coriander or parsley (or a combination) couscous or rice, to serve

1 Set the slow cooker to low. Heat half the oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs. 2 Once the meat is really tender, turn the heat up to high. Add the honey, lemon zest and juice and the olives and cook for

20-30 mins. Top with the herbs and serve with couscous or rice.

PER SERVING 488 kcals, fat 35g, saturates 14g, carbs 7g, sugars 5g, fibre 3g, protein 34g, salt 1g