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Quick to prepare, sweet and spicy Moroccan flavours and only £1.80 per serving
At the end of step 1, transfer the meat to the slow-cooker dish. Add the stew mix, spice mix, purée, seasoning and 250ml cold water. Cover and cook on low for 6 hours or on high for 3 hours, until the lamb is tender. Add the honey and apricots, cover and cook for a further 30 minutes. Season again to taste.
This recipe, with its fragrant spices, needs a complex red, with sweet, ripe flavours to complement the exotic ones. Enjoy!
Typical values per serving:
This recipe was first published in October 2009.