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SLOW-COOKER MOROCCAN PARSNIP & LAMB CASSEROLE

Ingredients

  • Preparation 25 mins
  • Cooking 4 hours 20 mins
  • Serves 4-6
    • ¼ cup plain flour
    • 1 kg lean boneless diced lamb
    • 2 tbs olive oil
    • 2 leeks, trimmed, halved lengthways and thinly sliced
    • 3 garlic cloves, finely chopped
    • 1 tbs Ras al hanout or Moroccan spice
    • 1 cup dry white wine
    • 1 cups chicken stock
    • 400g can diced tomatoes
    • 1 large or 2 small fennel bulbs, trimmed and chopped into 4cm pieces
    • 600g parsnips, peeled and chopped
    • 2 carrots, peeled and cut into 2cm-thick slices
    • Mint leaves, lemon wedges and couscous, to serve

Directions

  • STEP 1 Preheat a slow-cooker on high. Place flour onto a plate and season with salt and pepper. Dust lamb in flour. Heat oil in a large frying pan over medium-high heat. Brown lamb in batches. Transfer to a plate and set aside.
  • STEP 2 Add leeks to the frying pan and cook, stirring often, over medium heat for 5-6 minutes until softening. Add garlic, ras al hanout or Moroccan spice and cook, stirring, for 1 minute. Stir in wine, stock and tomatoes. Cover and bring to the boil. Transfer mixture to the slow cooker.
  • STEP 3 Add lamb, fennel, parsnips and carrots to the slow cooker. Stir to combine. Cover and cook on high for 4 hours or until lamb is very tender. Stir with mint leaves, mint leaves and couscous.

Recipe Ingredient

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