W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
SLOW COOKED MOROCCAN LAMB TAGINE
This recipe is ideal for the slow cooker.
INGREDIENTS METHOD
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1 ½ lb Lamb Shoulder cut into cubes
1 tbsp ground cumin
1 tsp ground ginger, you could use fresh ginger
about a thumb size
1 finely chopped red chilli
¼ pint lamb stock
1 tbsp olive oil
400g tin of chopped tomatoes
1 large onion chopped
4 cloves of garlic finely sliced or crushed
4oz dried apricots
4oz dried prunes
4 tbsp fresh chopped coriander
Cornflour
46 wirrallife.com
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Sauté onion over medium heat until translucent. Add
garlic, spices and chilli.
Lightly fry for about a minute then transfer the fresh
ingredients to your slow cooker.
In a bowl season the Lamb with salt and pepper and coat
in cornflower and add to the slow cooker along with the
stock, tomatoes and dried fruit.
Stir everything together.
Cook on low for 8 hours and it will be cooked to
perfection.
When you come home serve with bulgur wheat, roast
potatoes or brown rice.