A Perfect Pantry
Moroccan Lamb Stew
- PREP TIME
30min - COOK TIME
6-8 hours - READY TIME
- - SERVINGS
4-6
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
- 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.
- 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.
- 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.
- 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.
- 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.
- The multi cooker will beep when the function is complete and switch to KEEP WARM. Press START/CANCEL to turn off the multi cooker.
- Stir in the lemon juice and lemon zest and serve with rice.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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