Slow cooker Moroccan lamb stew

• olive oil↗2 tbsp tbsp

  or rapeseed oil

• diced lamb shoulder1kg kg
• onions↗2

  halved and sliced

• garlic cloves↗5

  crushed

• ginger↗thumb-sized piece

  peeled and grated or finely chopped

• ground cumin↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• ground cinnamon↗1 tsp tsp
• saffron↗pinch pinch

  (or turmeric, to add colour)

• small preserved lemon½ large or 1

  skin only, finely chopped

• tomato purée↗1 tbsp tbsp
• hot beef stock600ml ml

  or lamb stock

• honey↗1 tbsp tbsp
• lemon↗1

  zested, plus a squeeze of juice

• pitted Kalamata olives↗80g g
• chopped minthandful

  coriander or parsley (or a combination)

• couscous↗

  or rice, to serve

Step-by-step instructions

1. 1

   Set the slow cooker to low. Heat 1 tbsp 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. 2

   Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.