Moroccan Lamb Stew

This meal is one I found in my slow cooker book "Slow Cookers: The Slow Cooker Recipes You Must Have", but I have changed it from using pumpkin to sweet potato. Both lamb and beef work as well as each other and works nicely in the slow and pressure cooker.

Ingredients

500-700g lamb (or gravy beef), cut into 2cm cubes
1 large brown onion, halved, thinly sliced
½ red capsicum, diced
250g button mushrooms, sliced
1 small sweet potato, cubed
2 cup dry white wine
1 teaspoon chicken stock powder
1 teaspoon cornflour
1 heaped teaspoon ground coriander
1 heaped teaspoon ground cumin
1 heaped teaspoon ground turmeric
½ teaspoon cayenne pepper
1 heaped teaspoon moroccan spice mix
1 heaped teaspoon zaatar
2 tablespoons fresh ginger, grated
3 cinnamon sticks
100g dried apricots

Couscous ½ cup dry instant couscous
1 teaspoon chicken stock
½ cup boiling hot water

Method for Slow Cooker

Switch on slow cooker to preheat.
Heat 1 tablespoon of oil in a large saucepan over high heat. Add the lamb or beef. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add the coriander, cumin, turmeric, cayenne pepper, moroccan spice mix and zaatar and stir until the meat is covered with the spices.
Add the onion, ginger, capsicum and mushrooms. Cook for 2-3 mins.
Add wine and beef stock. Bring to the boil.
Add the cornflour and make sure it is stirred in well. Reduce heat to medium. Cook for about 10 mins.
Add the cinnamon sticks in the slow cooker. Transfer stew to slow cooker and cook for 3 hours on high.
After 2 hours, add apricots and sweet potato.
After 3 hours, switch off the slow cooker, and let stew rest for 15 mins.
Meanwhile, combine couscous, stock and water in a heatproof bowl. Cover. Set aside for 5 minutes. Use a fork to separate the grains.
Divide the couscous among serving plates. Top with the stew.

Method for Pressure Cooker

Heat a generous amount of olive oil in the pressure cooker over high heat. Add the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add the ginger, coriander, cumin, turmeric, cayenne pepper and stir until the meat is covered with the spices.
Add wine and beef stock. Add the cinnamon sticks and bring to the boil.
Place lid on the pressure cooker and cook for 15 mins.
Add the onion, capsicum, sweet potato, apricots and mushrooms. Replace lid and cook for a further 5 mins.
Add the cornflour and make sure it is stirred in well. Cook until the sauce has thinkened.
Meanwhile, combine couscous, stock and water in a heatproof bowl. Cover. Set aside for 5 minutes. Use a fork to separate the grains. Divide the couscous among serving plates. Top with the stew.