Slow Cooker Moroccan Stew Recipe

You Need: 

500g diced lamb or use 1 x 400g tin of chickpeas (drained) for a veg version
2 large carrots - peeled and cut into bite-sized pieces
1 onion - finely chopped
3 cloves of garlic - finely chopped or crushed
10g bunch of parsley - roughly chopped
1 lemon -½ zested then halved for juicing
20g butter
2 tbsp tomato puree
150g dried fruit (any type or a mixture of dates, raisins, apricots etc) - cut into bite-sized pieces if large
30g olives (any type) to serve
30g flaked almonds or chopped pistachios (optional)
Couscous and harissa to serve

Method:

Place the lamb, carrots, onion, garlic, juice and zest of ½ the lemon, butter, tomato puree, dried fruit, 200ml water, the MOROCCAN STEW BLEND and 1 tsp salt in a deep lidded pan
Cover and simmer, stirring occasionally and adding an extra splash of water if necessary (a veg version may need at least an extra 100ml water), for 1 ½ hours (or 4+ hours in a slow cooker) or until the lamb is tender and the sauce is rich and thick
Sprinkle over the parsley, olives and flaked almonds (if using), then serve with the the couscous and harissa on the side, and the remaining ½ lemon to squeeze over at the table