Slow cooked Moroccan lamb

Calories: 641* | protein: 44g | carbs: 19g | total fat: 42g | sat fat: 16g | sugar: 7g | fibre: 9g | sodium: 366mg | serves 4

*Approximate nutritional information calculated from Easy Diet Diary.

Ingredients

• 1 kg diced lamb forequarter loin
• 2 onions, sliced
• 1 eggplant, chopped
• 2 carrots, chopped
• 2 tomatoes, chopped
• 5 garlic cloves, grated
• 5cm piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1 tbsp tomato paste (reduced salt)
• 1 cup stock (reduced salt)
• rind of 1 lemon
• 400g tin chickpeas, drained 
• ½ - 1 cup pitted kalamata olives
• ½ cup cooked wholegrains e.g. couscous, rice or quinoa.

Method

1. Chop lamb into bite-sized pieces and set aside. Chop onions, eggplant, tomato and grate ginger and garlic
2. Brown lamb in a pan, then add onions, garlic and spices and cook for 1-2 minutes until fragrant
3. Transfer very carefully to a slow cooker as the contents will be hot
4. Add tomato paste, stock, lemon rind, chickpeas and stir. Put on a low heat for 8 hours or high heat for 4 hours. Test before eating to check it is cooked through (alternatively cook at 150°C in an oven proof dish for approximately 3-4 hours or until cooked through)
5. Serve with grains such as couscous, rice or quinoa, a dollop of yoghurt and a sprinkle of fresh herbs.