Ingredients
1kg diced lamb
1 sliced brown onion
1 tin diced tomato (400g)
1 tin chickpeas (400g)
100ml beef stock
50g raisins
1 jar Beerenberg Slow Cooker Moroccan Lamb 240ml
50g preserved lemons (optional)
Directions
Follow these easy steps:
Heat 1 tbsp of oil in a pan
Brown lamb and onion before adding to slow cooker with remaining ingredients, including the contents of this jar rinsed out with the beef stock
Stir to combine
Cook on high for 4 hours or low for 6 hours
Serve with mashed potato, herbed couscous, pasta or rice and top with Greek yoghurt and flat leaf parsley.
