I made this last night and it was DIVINE! I did  alter the original recipe, from 500 slow cooker dishes by Carol Beckerman, so it may no longer be Moroccan or a tangine :-p

700g lamb – I used a mixture of lamb neck chops (I think) and lamb mince

60g maizena (or flour)

Salt and pepper

Olive oil to fry in (amount depends on your preferences)

2 Onions

3 cloves garlic, crushed

2 tsp ground coriander

2tsp ground ginger

2tsp ground cinnamon

1tsp tumeric

3 small potatoes, diced

3 carrots, diced

240g tin tomatoes

230ml lamb or chicken stock

Method

1. Coat the meat in the maizena and salt and pepper and then fry lightly in the heated olive oil. Remove and place in slow cooker.

2. Fry the onions and all the spices and garlic for 3-4 minutes. Add the potatoes and carrots and coat, fry for a further minute. Add the tomato. Heat through. Then add to the slow cooker with the stock.

3. Cook for 3-4 hours on high.

I added a little more water than 230ml – was probably close to 500ml and by the time I got home the sauce was lovely and thick So add more or less, depending how your family like their food.

The original recipe had 1tbsp redcurrant jelly, 1tbsp honey and 150g pitted dates added – you add that straight to the slow cooker when you add the spices. And then 2tbsp fresh mint to serve.

You actually don’t need to use a slow cooker – if you are at home and can watch it you can use a normal pot and if you use just the mince then it will be quick quick but probably not as tasty as if you add the meat with the bone!

It was a win – both kids enjoyed – which is usually how I rate my meals!