Treat yourself to this Moroccan inspired family favourite. The lamb is marinated in chermoula, a herb based dip popular across Algeria, Morocco, Libya and Tunisia. Then the slow cooker does all the heaving lifting! You could also serve this with a side of couscous or some flatbreads too.
Prep
35 min
Cook
360 min
Serves
4
Difficulty
Easy
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Ingredients
fresh coriander 1 handful (chopped)
garlic cloves 4 (crushed)
onion 1 (sliced)
potato 6 (sliced)
diced lamb shoulder 300 g (diced)
dried parsley 1 tbsp
paprika 1 tbsp
ground ginger 2 tsp
ground cumin ½ tsp
ground cinnamon 1 tsp
ground turmeric ½ tbsp
chopped tomatoes 400 g
chickpeas 400 g (drained)
beef stock cube 1
Method
Prep the Ingredients
Chop the coriander. Peel and crush the garlic. Peel and slice the onion.
Peel and slice the potatoes into rounds, place the potatoes into a bowl of cold water to prevent them browning. Dice the lamb, if not already diced.
Make the chermoula & marinade the lamb
In a bowl combine the lamb, coriander, parsley, garlic, paprika, ginger, cumin, cinnamon and a dash of oil. Season with salt and pepper. Leave to marinade for 30 minutes.
Cook the lamb
Make up the beef stock cube with 100ml boiling water per serving. (if you’re cooking for 4, you’ll need 400ml)
Place the onions at the bottom of the slow cooker, sprinkle over the turmeric and some salt. Place half of the lamb on top, cover with ½ of the chopped tomatoes and ½ of the chickpeas. Repeat one more time. Layer the potatoes on top.
Pour the stock over the lamb. Cover and cook for 6 hours on high or 8-10 hours on low.
