Submitted by Rhonda Dew
Moroccan Lamb with Kumura and Quinoa (GF)
Ingredients
- a splash of olive oil
- 1 to 1.5 kilos boned Lamb shoulder diced (great cheap cut that is so tender when slow cooked.)
- 1 onion sliced
- 3 garlic cloves
- 2-3 tablespoons of Moroccan seasoning
- 2 cups chicken stock
- 1 tablespoon honey
- 2 large Kumara chopped (you can do a mixture of pumpkin Kumara if you like)
- 1 can chickpeas
- 1 cinnamon stick
- 1 cup dry quinoa and a handful of sultanas
Instructions
- 1. Heat the oil and brown the lamb - put aside when finished ( you don't have to but I found if you don't your meal ends up a bit oily from the fat in the lamb)
- 2. add a little more oil and brown the onion and garlic
- 3. add the meat back and stir through the Moroccan spice then place in slow cooker
- 4. add chopped Kumara
- 5. pour over chicken stock, water and honey
- 6. add cardamon pods
- 7. lightly stir ingredients through and place cinnamon stick on top
- 8. lace lid on top
- Cook on LOW for 6 hours
- When almost ready to serve cook Quinoa as per instructions add sultanas (usually 1 part Quinoa to 2 parts water, You can add some of the juices from the meal in place of some of the water. Bring to boil and let sit for ten mins)
- I use quinoa as we are a GF family you can use Cous Cous.
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