Slow cooker lamb tagine with lemon and olives
3
Points®
Total time: 7 hr 5 min • Prep: 35 min • Cook: 6 hr 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Lamb leg roast, raw
500 g, boneless, trimmed, cut into 3cm pieces
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground paprika
1½ tsp
Ground cayenne pepper
¼ tsp
Chicken stock cube
1 individual, gluten-free variety, (to make 2 cups (500ml) chicken stock)
Tomato paste
1 tbs
Carrot(s)
2 medium, chopped
Kent pumpkin
600 g, cut into 3cm pieces
Tomato(es)
2 medium, chopped
Frozen green peas
½ cup(s), (75g)
Pitted green olives
¼ cup(s)
Lemon juice
3 tsp
Raw almonds
¼ cup(s), (natural), (40g), chopped
Dried mint
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Season lamb with salt and pepper. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb, in batches, turning occasionally, for 5 minutes or until golden. Transfer to a plate.
2
Reduce heat to medium. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, paprika and cayenne and cook, stirring, for 30 seconds or until fragrant. Stir in 1/4 cup (60ml) stock and tomato paste until well combined. Cook for 1 minute.
3
Combine onion mixture and carrot in a 5.5L (22-cup) capacity slow cooker. Top with lamb, pumpkin and tomato. Season with salt and pepper. Pour in remaining stock. Cover with lid. Cook on high for 3 hours (or low for 6 hours) or until lamb is very tender.
4
Stir in peas, olives and lemon juice and cook, covered, on high for a further 15 minutes. Serve sprinkled with almonds and dried mint.
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