Friday, 8 August 2014

Slow-cooked Moroccan Leg of Lamb


Leg of lamb
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp grated nutmeg
1 onion
400g tin of tomatoes
350g chicken stock
dried coriander
olive oil


  1. Add the spices and chopped onion to the bottom of the slow cooker casserole dish.
  2. Add the tomatoes and stock and place the joint into the casserole.
  3. Sprinkle the skin with dried coriander and drizzle with olive oil.
  4. Put the slow cooker on high for the first 2 hours and then another 6 hours or until cooked through on low heat.
Enjoy with some delicious couscous or rice and green beans.

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