Ingredients
- 2 tbsp olive oil or rapeseed oil
- 1kg diced lamb shoulder
- 2 onions, halved and sliced
- 5 garlic cloves, overwhelmed
- thumb-sized share ginger, peeled and grated or finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- pinch saffron (or turmeric, with the draw to add colour)
- ½ mountainous or 1 tiny preserved lemon, pores and skin handiest, finely chopped
- 1 tbsp tomato purée
- 600ml hot red meat stock or lamb stock
- 1 tbsp honey
- 1 lemon, zested, plus a squeeze of juice
- 80g pitted Kalamata olives
- handful chopped mint, coriander or parsley (or a mixture)
- couscous or rice, to again
Procedure
- STEP 1
Build the slack cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slack cooker as you trek. Add the last oil and the onions to the pan and cook for 8-10 mins till softened. Tip in the garlic and ginger and fling for 1-2 mins, then add the spices, preserved lemon and tomato purée. Heat through, then tip into the slack cooker. Swirl some water across the pan, then pour into the slack cooker along with the stock. Season, quilt and cook for 6-8 hrs.
- STEP 2
Once the meat is in point of fact gentle, flip the warmth up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and again with couscous or rice.
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