Moroccan Lamb

Recipe

Serves 8, DF, GF

Adapted from ‘‘Low Carb Nikki”

·        1.5 kg boneless lamb leg or 2kg bone in lamb leg

·        1 onion, cut into wedges

·        6 cloves garlic

·        2 tsp ground cumin

·        1 tsp ground ginger

·        1 tsp ground cinnamon

·        1/2 tsp ground turmeric

·        1/2 tsp fennel seeds

·        1 tsp paprika

·        1 cup chicken or veggie stock

·        1 tbsp tomato paste

·        2 tbsp olive oil

·      

Instructions

1.                Place onion, garlic, spices, stock and tomato paste in your cooker and give it a mix.

2.                Add your lamb in the centre and season with salt and pepper. Drizzle over olive oil.

3.                Slow cook on low for 6-8 hours (or at 140 degrees in a big roasting pot with lid on) or pressure cook 2hours.

4.                Remove meat to a plate and pull apart with forks.

5.                Serve topped with Greek yoghurt and fresh parsley.

Variation

1.      Serve with salad, lettuce, tomato, feta, grated carrot, avocado, roasted almonds and feta, or coleslaw.

2.      Serve with sauteed carrots and greens

3.      Stretch the leftovers by mixing with a can of lentils. Serve with cauliflower rice for a morrocan lamb curry

4.      Use the lamb + lentils to make lettuce wrap. Serve with tomato, grated carrot and feta.

5.      Turn the lamb and lentil mix into soup. With a cup of leftover mixture mix in ½ teaspoon paprika, 1/ 2cup tomato passata, 1 cup stock, stir in a handful of spinach at the end and a tablespoon chopped parsley and a squeeze of half a lemon.  Serve with some crumbled feta.