This tantalising slow-cooked lamb is full of exciting Moroccan flavours.
Ingredients
- 2 tablespoons olive oil
- 900g Coles Boneless Lamb Leg Roast, excess fat trimmed, cut into 3cm pieces
- 1 brown onion, coarsely chopped
- 3 garlic cloves, crushed
- 2 tablespoons Moroccan seasoning
- 2 cups salt-reduced beef stock
- 2 tablespoons honey
- 1 cinnamon stick
- Pinch saffron threads
- 2/3 cup dried apricots
- Buttered couscous, to serve
- Steamed green beans, to serve
- 1/4 cup Coles Brand Australian Almonds, chopped, toasted
- 1/2 cup coriander sprigs
Method
- Step 1Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 mins or until browned all over. Transfer to a 4.5L slow cooker.
- Step 2Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min or until fragrant. Add to the slow cooker.
- Step 3Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hrs. Add the apricots and cook, covered, on low for 1 hr.
- Step 4Serve with couscous and green beans, sprinkled with almonds and coriander.
- Low carb
- Lower gi
Nutrition
2170 kj
Energy
19.1g
Fat Total
4.8g
Saturated Fat
6.6g
Fibre
38.1g
Protein
790mg
Sodium
19.4g
Carbs (sugar)
45.3g
Carbs (total)
All nutrition values are per serve
Notes
Freeze without couscous, beans, almonds and coriander for up to 3 months.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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