Slow Cooker Moroccan Lamb And Barley Stew Recipe

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Set and forget, and come home to this spiced Moroccan lamb and barley stew.

The ingredient of Slow Cooker Moroccan Lamb And Barley Stew Recipe

• 2 tablespoons extra virgin olive oil
• 1 8kg lamb half leg roast fat trimmed cut into 3cm pieces
• 2 brown onions halved sliced
• 2 garlic cloves crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 2 cups massel beef style liquid stock
• 1 dried bay leaf
• 2 teaspoons harissa paste
• 1 2 cup pearl barley rinsed
• 3 4 cup dried apricots
• 1 2 cup plain greek style yoghurt
• 1 tablespoon finely chopped preserved lemon rind
• steamed green beans to serve
• toasted natural sliced almonds to serve
• fresh flat leaf parsley leaves to serve

The Instruction of slow cooker moroccan lamb and barley stew recipe

• heat 2 teaspoons oil in a large frying pan over medium high heat add half the lamb to the pan cook turning for 3 minutes or until browned all over transfer to slow cooker repeat with 2 teaspoons oil and remaining lamb
• reduce heat to medium heat remaining oil in pan add onion cook stirring for 5 minutes or until softened add garlic cumin coriander and cinnamon to pan cook stirring for 1 minute or until fragrant transfer onion mixture to slow cooker add stock bay leaf and harissa to slow cooker stir to combine cover with lid cook on low for 7 hours or high for 3 hours 30 minutes adding barley and apricots in the final hour of cooking time
• combine yoghurt and preserved lemon in a small bowl season with salt and pepper divide lamb mixture and beans among serving bowls top with yoghurt mixture almonds and parsley serve

Nutritions of Slow Cooker Moroccan Lamb And Barley Stew Recipe

calories: 663 942 calories
calories: 32 1 grams fat
calories: 9 5 grams saturated fat
calories: 26 9 grams carbohydrates
calories: n a
calories: n a
calories: 62 7 grams protein
calories: 197 milligrams cholesterol
calories: 815 milligrams sodium
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