Spicy lamb stew
Time to make: 5 hrs 55 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
500g lean lamb, diced (boneless leg shoulder)
1 1/2 tablespoons Moroccan seasoning
2cm-piece fresh ginger, grated
1 onion, thinly sliced
2 carrots, scrubbed, sliced
2 medium potatoes, scrubbed, sliced or diced
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 cups shredded cabbage
140g tub no-added-salt tomato paste
2 cups salt-reduced liquid chicken stock
1/2 cup dates, halved
Total fat 12g
Saturated fat 5g
Dietary fibre 11g
1 Toss lamb in seasoning. Place in the slow cooker with all the remaining ingredients except dates – adding stock last. Mix well. Cook on low for 5 hours.
2 Stir in dates and cook for 30-45 more minutes.
3 Stir well. Leave to stand for 20 minutes before serving.
Serve with chopped fresh coriander or parsley and crusty bread or couscous.
Make it gluten-free: Use gluten-free stock and check seasoning and tomato paste are gluten free. Serve with gluten-free bread or rice instead of couscous.