- 400g lamb (small cubes)
- Marinade:
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tsp ground ginger
- 1 tsp tumeric
- 1/2 tsp cinnamon
- 1 tsp cumin seeds
- 1 tsp coriander
- 1 tsp garlic flakes
- 1 tsp honey
- 1-2 T oil
- 2T plain flour (or superfine white rice flour)
- 1-2 T tomato paste
- 1 onion (diced)
- 1 large carrot (grated)
- 1-2 T tomato paste
- Dried dates, dried sultanas, dried apricots (or use 1/2 – 1 tin apricot halves).
- Flaked almonds
- 1/2c chicken stock
Directions
- Marinade the lamb overnight in the fridge (I marinade mine in the ceramic slow-cooker pot).
- In the morning you can brown the meat if you want but I always skip that step for sake of convenience and dishes!
- Add the rest of the ingredients in order and mix as you go. The exception is the apricots, I used tinned apricots (because they’re cheaper) and they can get added 30-60 mins before you finish cooking.
- Turn the slow cooker on. I put mine on around 8am on Low and then checked it periodically to add a little more water (I wanted to keep the consistency to thick gravy but you can add more liquid as per preference).
- Serve with your choice of carbs and veggies. If you’re in a rush then couscous is very quick, or you could choose rice or noodles; personally, I love the opportunity to make fluffy dumplings in the slow cooker so I made a double batch of cheese-garlic-mixed herb dumplings 🙂
As always, adjust the recipe to your personal taste. You can easily add more meat or a legume of your choice (i.e. chickpeas); don’t be put off by the long spice list if you don’t have all those in the pantry, there are lots of spice blends available at the supermarket if you prefer.
Allergens: Soy free (do check the chicken stock carefully though or use home made), dairy free, egg free, gluten free, nut free.
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