slow cooked moroccan lamb
One of the difficult things about a busy hectic family life is managing time and meal planning. That's where your AGA or equivalent or like me a “Crockpot” slow-cooker is a saviour several times a week. This shoulder of lamb is quick and easy to prepare first thing in the morning and will welcome you in the evening with warming spiced aromas and a healthy hearty family meal ready to serve, and hopefully leftovers for lunch the next day.
serves 6 + leftovers
1.5kg lamb shoulder, bone in
Fresh coriander (cilantro)
2 large white onions, sliced
150g green olives
1 or 2 clove fresh garlic, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 or 2 tablespoon Rose Harissa (we use Belazu)
Mixed chickpeas, quinoa and chopped coriander with 1 tablespoon of Chermoula stirred through
prep time: 5mins
cook time: 6-10hours
Place the sliced onions on the bottom of your slow cooker dish.
Mix all the ground spices and set aside.
Set the lamb shoulder on top.
Apply/brush the harissa paste to the lamb.
Sprinkle the olives, chopped garlic and mixed spices on top.
Set your slowcooker to low for 8 to 10 hours.
the health boost tip
We love a multitasking recipe providing plenty of leftovers! The lamb is delicious the next day in a wrap with mashed avocado.
This is also a great recipe for a large family gathering for dinner as there is very little prep and this will be cooking all day while you enjoy the company.
For the younger ones, slow cooked meat is also the best and easiest to eat as it is extremely tender and literally melts in their mouths. The amount of spices are only for indication and can be increased or reduced.