Lamb and lentil tagine
1 medium, finely chopped
2 clove(s), finely chopped
lean lamb leg steak
320 g, (buy 400g) fat trimmed, cut into 3cm pieces
2 tsp, (ras el hanout spice)
1 cup(s), (250ml)
1 medium, coarsely chopped
1 medium, halved lengthways, thickly sliced
300 g, coarsely chopped
250 g, halved
½ cup(s), (100g) puy lentils, rinsed
green olives, drained
⅓ cup(s), coarsely chopped
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
- Heat the remaining oil in the same pan. Cook the lamb, stirring occasionally, for 3-4 minutes or until browned. Add the ras el hanout or Moroccan spice mix and tomato paste. Stir to coat the lamb. Add the stock. Bring to a simmer, scraping the base of the pan. Transfer the lamb mixture to the slow cooker with the capsicum and carrot. Cook, covered, on High for 2 hours or on low for 4 hours.
- Add the pumpkin, beans and lentils. Cook, covered, on High for 1½ hours or on Low for 3 hours or until the vegetables and lentils are tender.
- Season the tagine with salt and pepper. Serve topped with the olives and coriander.