Moroccan Lamb Stew

This Stew was cooked in the slow cooker and it turned out very tender and tasty as well.

Ingredients

• 2 Tablespoons Olive Oil
• 750 Grams lean lamb leg cubed
  
• 1 large onion diced
  
• 2 cloves of garlic chopped
• Moroccan spice mix
  
• 2 tablespoons plain flour
• 300ml chicken or lamb stock
• 1 tablespoon of tomato paste
• 2 teaspoons brown sugar
• 2-3 sprigs of fresh rosemary chopped
• 250 grams cherry tomatoes
• Salt and pepper
• zest of 1 lemon
  

Method

• Preheat the slow cooker. In a saucepan gently fry the lamb in the olive oil until all the lamb is brown then remove and place on a plate.
  
• Add the onion to the pan and gently fry until soft for about 5 minutes then add the garlic and cook for another 2 minutes.
• Add the Moroccan spice mix and cook for another 2 minutes. Then add the flour, tomato paste, rosemary, chicken stock brown sugar and cherry tomatoes. Bring to the boil.
  
• Once this is boiling on the stove carefully transfer the whole lot to the slow cooker and leave on low for about 6-7 hours.

Serve this with buttered couscous topped with lemon zest and some chopped parsley.