Moroccan Lamb Stew

INGREDIENTS

• ½ tsp. ground nutmeg
• 1 tsp. turmeric
• 1 tbsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. garam masala
• ¼ tsp. ground cinnamon
• 2 tbsp. gluten-free plain flour
• 1kg lamb, diced
• 1 tbsp. vegetable oil
• 1 onion, finely diced
• 3 cloves garlic, chopped
• ½ cup chopped coriander
• ½ cup chopped parsley
• ¼ cup chopped chives
• 3 cups beef stock
• 125g tin red kidney beans, drained and rinsed
• 2 tbsp. lemon juice
• 1 tsp. lemon zest

DIRECTIONS

1. Mix together the nutmeg, turmeric, coriander, cumin, garam masala, cinnamon and plain flour. Place the lamb in a medium sized bowl and add the mixed herbs. Toss together and leave in the fridge to marinate for at least ½ hour.
2. Place the removable cooking bowl into the multi cooker. Press START/CANCEL button to turn on the multi cooker. Press the MENU button until SAUTE is illuminated. Adjust the time to 20 minutes. Press START/CANCEL button to begin pre-heating. The multi cooker will beep when pre-heating is complete.
3. Add the vegetable oil to the removable cooking bowl. Allow the oil to heat for 1 minute. Add the lamb and brown all over. Remove the lamb from the removable cooking bowl and set aside.
4. Add the onion and garlic and sauté for 2 minutes. Add the chopped coriander, parsley and chives. Sauté for 2 minutes. Return the lamb to the removable cooking bowl. Add the beef stock. Close the lid.
5. Press MENU until SLOW COOK HIGH is illuminated. Adjust the time to 6. Press START/CANCEL to begin. Cook for 6 hours or until the lamb is tender.
6. The multi cooker will beep when the function is complete and switch to KEEP WARM. Press START/CANCEL to turn off the multi cooker.
7. Stir in the lemon juice and lemon zest and serve with rice.