Slow Cooked Moroccan Lamb

This slow cooked Moroccan Lamb is super easy to prepare and deliciously warming. Wonderful served with cous-cous vegetables and so good the next day in a role with salad!

Ingredients

1.5-2kg Leg of Lamb

2 tab Cumin

4 tea Ground Coriander

2 tea Salt

1.5 tea Fennel Seeds

1 tea Cayenne Pepper

1/2 tea Black Pepper

4 tab Olive Oil

1 Onion

1 can Tomatoes

1 can rinsed Chickpeas

1 small knob Ginger, grated

1 cup roughly chopped Dried Apricots

2 cups Chicken Stock

1 Cinnamon Stick

Method

1. Trim any excess fat off lamb, mix cumin, coriander, salt, fennel seeds, cayenne pepper, black pepper, and olive oil, then rub over lamb. Marinate for a minimum of 1 hour, or overnight if possible

2. In a frypan, brown all sides of the meat, then add to slow cooker, then fry onions in leftover oil and spices, then add to slow cooker

3. Add all other ingredients to the slow cookerCook on High for 6 hours or Low for 8-10 hours

4. Turn the meat a few times and spoon the mixture over to keep the meat moist

5. When cooked the meat will fall apart, shred using two forks

6. Serve with couscous and roast veg