Leg of lamb
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp grated nutmeg
400g tin of tomatoes
350g chicken stock
dried corianderolive oil
- Add the spices and chopped onion to the bottom of the slow cooker casserole dish.
- Add the tomatoes and stock and place the joint into the casserole.
- Sprinkle the skin with dried coriander and drizzle with olive oil.
- 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.