Morrocan Lamb in the slow cooker

AMOUNT MEASURE INGREDIENT

2 Shoulders or Blades Lamb
2/3 Large Onions Sliced
4 Table Spoons Olive Oil
3 Cloves Garlic – Crushed or Finely Chopped
½ Stick Cinnamon
2” Ginger (Fresh) Grated or Finely Chopped
1 Tea Spoon Cumin Seeds Crushed
1 Fresh Orange (Wash skin and grate- squeeze juice)
1 Cup/1/3rd pint White wine
1 Glass Brandy
1 Mug Sultanas
250 Grams Dried Apricots (or ready to eat type not tinned)
12 Prunes (de-stoned) Cut in half
? Almonds (Blanched and Toasted)




METHOD


Sultanas, Apricots and Prunes - Place in a bowl and add white wine and brandy.
Onions - Slice and gently fry in olive oil until soft, but only slightly brown. Then place in Slow Cooker
Lamb - Cut in to reasonably large chunks. Place in slow cooker.
Garlic & Ginger - Add to the slow cooker
Cumin and Cinnamon - Add to the slow cooker
Orange peel grated & Juice - Add to the slow cooker
Sultanas, Apricots and Prunes - Add to the slow cooker

Mix the ingredients in the slow cooker together thoroughly.

Add more White Wine, being careful not to have the liquid level no more than 2/3rds height of the level of the ingredients. Slow cooking will create it’s own liquid you can always add more later should it look to be too low.

MIX TOGETHER AND PLACE IN THE FRIDGE OVERNIGHT

Cook on Auto and leave for at least six hours.