Monday, June 2, 2008 Morroccan Lamb Posted in Dinner Lamb pieces - cut small & I prefer to take off all fat. The amount of lamb can vary you can make this with very little & make it more of a thrifty meal - or add in more if your family enjoys lamb. - approx 500g You can use chicken instead of lamb - just change stock to chicken stock. 2 teaspoons cumin 2 teaspoons coriander 1/2 teaspoon all spice 3/4 teaspoon chilli powder (add more or less depending on how hot you like your food) 2 Tablespoons honey 1 large onion diced 4 cloves of garlic - again add or reduce depending if you like garlic 500ml beef stock Place all in a crockpot on auto all day - or place in casserolle dish & cook for about 2 hours on a med heat. When near to serving add about 1/3 cup lemon juice 1/2 cup raisins 2 300g tins chickpeas drained & rinsed. If it needs thickening use cornflour. Serve on rice with parsley on top, lemon wedges. Olives are a nice addition too which I usually add but mmm we had none. I then make own bread rolls or use pitta bread. We had apple crumble & cream for pudding - a very filling meal & a budget one if like us meat off paddock - or if you use less meat. Apples are in season at the moment so using these lots in our weekly menus. ($1.26kg at local growers) • Post A Comment! • Send to a Friend! Comments