This super delicious Casablanca Slow-Cooked Lamb Shoulder keep you coming back for more!
Grab the slow cooker now!
Season the lamb with salt and pepper.
Using the sear function on a 6-litre (24-cup) capacity slow cooker, heat the olive oil and sear lamb on both sides until browned.
Add the beef stock, onion, garlic, apricots, tomatoes, chickpeas, Moroccan spice mix and tomato paste to the slow cooker.
Cover and cook on HIGH for 4 hours or LOW for ¨8 hours, or until meat ¨is tender and pulls apart easily.
Season to taste.
TO SERVE: Tuscan kale on the side.
Recipe Hints and Tips:
- This can be frozen for up to 3 months.
Recipe and Image from Dinner’s Done by Sally Obermeder and Maha Corbett, out now!