Moroccan lamb Tagine

Preparation Time: 30 mins      Cooking Time:  4 hours      Serves: 6-8

This recipe originally came from Breville Wok Recipes and I have adapted it for a slow cooker, mainly by adjusting the cooking time from 1 hour to 4 hours on high or 8 hours on low, as the wok setting is quite high.

In the picture to the right, I doubled the recipe, as I had a hungry worker for dinner and found a cheap deal on a kilo of lamb cutlets!  Cooking time was increased again by 1 hour (high) to account for the cheaper cut of meat.

Ingredients:

2 tablespoons peanut oil
2 brown onions, diced
500g lamb, diced (1.5cm)
1.5 teaspoons ground cumin
1.5 teaspoons ground black pepper
1.5 teaspoons ground coriander
1.5 teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon peanut oil
1 small can chickpeas
2 cans diced tomatoes
2 sticks celery, diced
1.5 cup red lentils
1.5 cup tomato paste
1 teaspoon minced garlic
5 cups water

Method:

1. Heat a pan on high, add the oil and stir fry the onion until soft add the meat and seal.
2. Place all the ground spices and extra oil into
the pan and cook for 2 minutes to release the
flavours of the spices.
3. Add the pan and remaining ingredients to the slow cooker, place the lid on and cook for 4 hours on high.

Serve with steamed cous cous