RecipesMoroccan slow-cooked lamb
Dates add a rich depth to this tasty stew
Dates add a rich depth to this tasty stew
By Asda Good Living,31st January 2018
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Cook: 4 Hours 30 Mins
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Serves: 4
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Price: £2.01 per serving
Nutritional Information
Each 435g serving contains
of your reference intake.
Typical energy values per 100g:
356kj/85kcal
Ingredients
Trim 2 Butcher’s Selection Lamb Leg Steaks
1tsp cornflour
1tsp ground coriander
½tsp ground cumin
2tsp rapeseed oil
2 onions, sliced
2 carrots, sliced
1 cinnamon stick
100g stoned dates
210g tin butter beans, drained and rinsed
400ml lamb stock
100g green beans, trimmed and cut into thirds
2tbsp chopped flat-leaf parsley
½ pomegranate
Method
1Trim the lamb leg steaks and cut into pieces. Toss in the cornflour, ground coriander and ground cumin.
2Heat 1tsp rapeseed oil in a frying pan and fry the lamb in batches until browned, adding another 1tsp rapeseed oil if needed. Put the lamb in a slow cooker, leaving any oil in the pan.
3 Add one more tsp rapeseed oil to the pan with sliced onions and sliced carrots. Fry for 8-10 mins or until the veg starts to colour.
4Add to the slow cooker with the cinnamon stick, stoned dates and butter beans. Pour over the lamb stock. Stir and cover with the cooker lid. Cook on high for 4 hrs or low for 8 hrs.
5About 15 mins before the end of the cooking time (or 45 mins if cooking on low), stir in the green beans.
6To serve, sprinkle with the chopped flat-leaf parsley and pomegranate seeds.