Wirral Life March 2020 | Page 46

W L THE BUTCHERS CUT BY MUFFS OF BROMBOROUGH SLOW COOKED MOROCCAN LAMB TAGINE This recipe is ideal for the slow cooker. INGREDIENTS METHOD • • • • • • • • • • • • • • 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 • • • • • 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.