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"Cooked overnight for a really rich sauce."
Description (Some HTML is OK)
A delicious thick and unusual casserole with a distinctive North African taste.
Ingredients
Makes 4 servings
- 1 tbsp oil
- 1 onion
- 2 cloves garlic
- pack cubed lamb
- tablespoon flour
- 1 carrots
- 1 pepper
- 1 tin tomatoes
- 1 tin chickpeas drained
- 1 lemon
- 1 lime
- 4 sundried tomatoes
- 8 dried apricots
- 12ish olives
- 2 tsp mild chilli powder
- ½ tsp cumin
- salt
Preparation
Heat the oil on a low-med heat in a large oven proof casserole. Add the chopped onion, garlic, lamb and flour. Mix together and fry for 5 mins stirring occasionally. Want a few burnt bits.
Add all the veg roughly chopped. Add the tinned toms and chickpeas. Add the juice of lemon and lime. Add about 1 cup water. Roughly chop sun-dried tomatoes and apricots and pop them in together with the olives. Finally add spices and salt.
Cook in a slow cooker for at least 8 hours - preferably 16! I made mine in the afternoon and cooked it until the following morning.
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