ok, need to make a nice morroccan stew-type thing

[queenoftheslatterns]

for dinner tonight, something i can just throw in the slow cooker. does anyone have any good recipes?

I found this which looks quite nice. should i throw some carrots in too?

This is my all time fave moroccan recipe (from Nigella's Feast cookbook).

Is well worth a try as it is utterly scrummy. If you can't be arsed to make the meatballs it will be just as nice without served with some lovely bread.

Tunisian Harissa Stew

For Lamb Meatballs:

500g mince lamb
1 onionm very finely diced
2 tsp cumin
2 tsp coriander powder
2 tsp ground ginger
rock salt
egg, beaten.

For Stew

2 onions, chopped finely.
1 red onion, sliced into half moons
1 stick celery, chopped finely
1 sweet potato, chopped
2 parsnips, chopped
1/2 swede, chopped
3 cloves garlic
100g ready to eat apricots, each apricot cut into quarters
1 tsp turmeric
1 tsp ground ginger
2 x tins chopped tomatoes
700ml chicken stock (use Marco Pierre White Knorr tubs)
Thumb sized bit root ginger, chopped
Whole jar rose harissa (I buy this from the poncey foods section of Sainsbos)

Pomegranate seeds
Chopped fresh coriander

-To make the meatballs, combine all meatball ingredients in bowl and leave for 20 mins. Then make into meatballs - half a desertspoon of mixture per meatball. Makes around 25-30ish meatballs. Fry these off in batches and set aside.

-Stew. Poor a hefty slug of oil in largest pan you have. Put in onion, celery, sweet potato, parsnip, swede, garlic, fresh ginger, apricots. I tend to chop these up and put them in as I go.

-Then add spices, tomatoes, rose harissa and stock. Season with salt and pepper and then leave on slow simmer for aabout hour and half.

-Add meatballs and heat through. To serve scatter pomeranate seeds and corainder on top. I serve this with Ainsley Harriot couscous with sultanas mixed in, with mint and yoghurt sauce on the side.

Yummy yummy yummy.

ooo thank you!

It is one of the favourite things I have cooked lately - can't recommend it highly enough.

Gawd knows how you would cook it in a slow cooker mind.

problem is (as well) the lamb i have is diced have jotted it down though for future reference.

To be honest I think this would be just as nice with diced lamb.

Would cook the veg and spices as above, add the lamb and then add the stock straight away, then cook on very low for a couple of hours.

I cook curries a lot and this is what I do with that - no need to sear the meat, and this methos of cooking makes the meat really tender.

last night I did a veggie one which was nice and I'm sure would have worked in the slowcooker.

I fried some half moons of red onion, some garlic and some celery. Then added 2 green peppers cut into chunks and 2 carrots sliced into quite thin slices on the diagonal. Added cumin seeds, ground cumin, some ginger, some paprika, some mint.

Added a tub of passata and the juice of a lemon, plus a bit of brown sugar and a bit of vege stock.

Shoved the casserole dish in the oven with a lid and cooked it for half on hour or so. Added some drained chickpeas and gave it another 20 mins.

Had with cous cous, olives and yoghurt.

in the end i cooked diced lamb, onion and potatoes in stock and tomato puree with allspice, mint, paprika. cayenne and garlic for about 2 hours with a couple of splashes of balsamic vinegar, added a bit of honey and some peas, carrots and sweetcorn and a tin of chopped tomatoes, then added some lentils/pearl barley etc and a bit of chilli to spice it up a bit and a handful of sultana's and apricots.

it was bleddy lovely. ate with bread and cous cous.

obv all in slow cooker, lamb just fell apart!