Helen RandellSlow cooked moroccan lamb
January 14th 2010 00:53
On those odd, mid-20 degree summer days why not drag out the slow cooker and enjoy the convenience of dinner being ready when you arrive home from work.
This is pretty much a slow cooker variation of this and both have their merits. Make them both and see which you prefer! I do like the way this version uses the juice from the slow cooked meat to cook the couscous - it's a great flavour!
Crockpot Moroccan lamb with couscous
2 medium onions, cut into thin wedges
2 medium carrots, quartered and sliced
1kg cubed lamb
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1/2 tsp ginger
1/2 turmeric
1/2 tsp chili powder
1 x 400g can whole tomatoes in juice
1 x 400g can cream of chicken soup
250g couscous
1/4 cup toasted pine nuts
1/4 cup currants
Place the onions, carrots and lamb into the crockpot and sprinkle with the spices. Pour in the soup, tomatoes and stir to mix everything in. Cook on low for 8-10 hours.
Using a slotted spoon remove vegetables and lamb and cover them to keep warm. Stir couscous into cooking liquid, cook for 20 minutes. Stir through pine nuts and currants.
Serve lamb mixture on a bed of the couscous.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Thanks for this one!!
Comment by Lara M
Love Speaks
Food Slate
Comment by Helen Randell
Rough Cooking
Hope you enjoy it!