Moroccan Lamb

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This tantalising slow-cooked lamb is full of exciting Moroccan flavours.

The ingredient of Moroccan Lamb

• 2 tablespoons olive oil
• 900g coles boneless lamb leg roast excess fat trimmed cut into 3cm pieces
• 1 brown onion coarsely chopped
• 3 garlic cloves crushed
• 2 tablespoons moroccan seasoning
• 2 cups salt reduced beef stock
• 2 tablespoons honey
• 1 cinnamon stick
• pinch saffron threads
• 2 3 cup dried apricots
• buttered couscous to serve
• steamed green beans to serve
• 1 4 cup coles brand australian almonds chopped toasted
• 1 2 cup coriander sprigs

The Instruction of moroccan lamb

• heat half the oil in a large frying pan over medium high heat cook lamb in 3 batches for 3 4 mins or until browned all over transfer to a 4 5l slow cooker
• heat the remaining oil in the frying pan over medium high heat cook the onion and garlic stirring for 5 mins or until soft add the seasoning and cook stirring for 1 min or until fragrant add to the slow cooker
• add the stock honey cinnamon and saffron cook covered on low for 7 hrs add the apricots and cook covered on low for 1 hr
• serve with couscous and green beans sprinkled with almonds and coriander

Nutritions of Moroccan Lamb

calories: 518 63 calories
calories: 19 1 grams fat
calories: 4 8 grams saturated fat
calories: 45 3 grams carbohydrates
calories: 19 4 grams sugar
calories: n a
calories: 38 1 grams protein
calories: n a
calories: 790 milligrams sodium
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calories: nutritioninformation