Friday, 6 January 2012

Moroccan Lamb with Chick Peas

I have a friend, let's call him Fireman Sam, so guess what he does for a living, yep he's a doctor....oopss no he's not he's a fireman! A fireman who doesn't like too many foods, is a fussy eater and whose mum has just bought him a slow cooker. Of course he doesn't know how to use it or know what he can cook in it! This recipe is from a book I have that's all about slow cooking. Now Fireman Sam doesn't like vegetables and he doesn't like spices so I just hope he likes this recipe, because it's just it's basically meat and beans with a few spices.

Although the instructions are for all models of slow cookers, you should check the manufacturers instructions of your slow cooker. As if to highlight this, the instructions for this recipe says cook for 7 hours on medium heat. But after 3 hours, I stirred the lamb mixture and noticed that the food was sticking to the base, so I turned it down to low for the next four hours, keeping an eye on it from time to time.

This recipe comes from the Australian Women's Weekly Slow Cooking book (RRP £16.99), most of which contains recipes using a slow cooker, however there other recipes using a normal oven and the hob. You can purchase this book by clicking on the picture of the book below


As this is a recipe that takes hours to cook you can use the cheapest cuts of meat, but you should remove all excess fat as the low temperature of the slow cooker won't melt it.

  • 1.2kb lamb, roughly chopped
  • 15g plain flour
  • salt and pepper
  • 2tbps vegetable oil
  • 1tbsp harissa paste
  • 1 medium red onion, thinly sliced
  • 2 cloves of garlic, crushed
  • 2cm fresh ginger, grated
  • 1tsp of ground allspice
  • 375ml beef stock (I use Knorr's liquid stock)
  • 2x5cm piece of orange rind
  • 800g tinned chickpeas, rinsed and drained
  • 2tbsp mint, coarsley chopped
  • (serves 4-6)


Put the flour in a bowl and season with some salt and pepper, then add the lamb and toss together.

Place the oil in a frying pan and heat up. Add the lamb in batches, and cook until brown, then place it into a 4.5 litre slow cooker. Repeat until all lamb is browned.

Turn down the heat and add the garlic, onion and ginger, cook for a few minutes then add the beef stock. Stir together, scraping the bottom of the pan to remove any meat residue.

Stir the onion mixture into the slow cooker and add the harissa, rind, allspice and chickpeas, season and cook for 7 hours.

Keep an eye on the cooking and stir occasionally. Serve with cous cous with chopped mint.

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