Cooking this lamb casserole in the slow cooker is not only convenient, it also elevates its flavours and makes the lamb ultra tender.
Ingredients
ΒΌ cup plain flour
1kg lean boneless diced lamb
2 tbsp olive oil
2 leeks, trimmed, halved lengthways and thinly sliced
3 garlic cloves, finely chopped
1 tbsp ras al hanout or Moroccan spice
1 cup dry white wine
1 cup chicken stock
400g can diced tomatoes
1 large or 2 small fennel bulbs, trimmed and chopped into 4cm pieces
600g parsnips, peeled and chopped
2 carrots, peeled and cut into 2cm-thick slices
Mint leaves, lemon wedges and couscous, to serve
Method
Preheat a slow-cooker on high. Place flour onto a plate and season with salt and pepper. Dust lamb in flour. Heat oil in a large frying pan over medium-high heat. Brown lamb in batches. Transfer to a plate and set aside
Add leeks to the frying pan and cook, stirring often, over medium heat for 5-6 minutes until softening. Add garlic, ras al hanout or Moroccan spice and cook, stirring, for 1 minute. Stir in wine, stock and tomatoes. Cover and bring to the boil. Transfer mixture to the slow cooker
Add lamb, fennel, parsnips and carrots to the slow cooker. Stir to combine. Cover and slow cook on high for 4 hours or until lamb is very tender. Stir with mint leaves, mint leaves and couscous
