Slow-Cooked Romney Marsh lamb puts an end to a fast and furious week
Thankfully it’s Friday!
There’s nothing better than beating my way through a wet and windswept day, than coming home to the smell of warm simmering spices.
This is the best kind of one-stop shop cooking I love, prepared the night before so the meat has time to marinate in the wine & other ingredients. Pop the ceramic slow cooker vessel in the fridge and as soon as your up in the morning, pull it out and plug it in – it really is as simple as that.
The depth of flavours absorbed by melt in your mouth lamb wrapped up in warming Moroccan spices is deeply satisfying. Perfect for a autumn like September evening!
We are very fortunate to have Romney Marsh close. Providing well cared for, fantastic lamb. A far better choice than the vac-packed New-Zealand variety (which I’m sure is the perfect choice if you live in New Zealand!) Here in the UK we have an abundance of fresh, local produce. Keep those lambs feet walking local and carbon footprints low by opting for something closer to home!
Slow-cooked Moroccan Lamb
Print RecipeIngredients
- 200ml red wine
- 1 medium white onion, chopped
- ½ teaspoon salt
- 700 g /1.5 lb lamb steak, diced
- 400g Chickpeas
- 1 large carrot, sliced thick
- 1 courgette, chopped
- 1 teaspoon cinnamon powder
- 1½ teaspoon cumin powder
- 1½ teaspoon coriander seed powder
- ½ teaspoon allspice
- 2 tablespoons lemon juice
- 2 large cloves of garlic, sliced
- 6-7 dried apricots, sliced in thirds
- Handful of cherry tomatoes
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon salt
Instructions
Add all ingredients into 5L Slow cooker
Cook on HIGH for 4 hours, MEDIUM for 6 hours
Notes
You can first brown the meat off in the spices, however if you have no time - throw it all in and get going!
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