Slow Cooker Lamb Ras el Hanout and the Slow Cooked Challenge for May/June
Do you love a rich and flavourful casserole with chunks of tender, melting and spiced lamb? I certainly do and that’s exactly what you will get if you make this Slow Cooker Lamb Ras el Hanout recipe.
Apologies for posting the Slow Cooked Challenge a little late, I don’t seem to have caught up with myself this month at all! Thanks also to everyone who took part in the April Slow Cooked Challenge, you can see the recipes on the Linky at the bottom of the April post.
I’m keeping the Linky on this page open for two months this time and there is no theme, so anything you make in your slow cooker, or other slow cooked methods, can be linked up. After that, there will be a break for July and August (I found last year that entries dried up when the better weather arrived!) and the challenge will be back with a bang in September.
- 1kg lamb shoulder (or other braising cut)
- 2 tsp Ras El Hanout
- 1 tbsp vegetable oil
- 1 large onion
- 2-3 cloves of garlic
- 2 tbsp honey
- 1 can chopped tomatoes
- 150ml lamb stock
- 2 tsp fresh thyme leaves
- salt and freshly ground pepper to taste
- Cut the lamb into chunks and place into the slow cooker with all the other ingredients.
- Cook on low for 8 hours.
- Serve with couscous
- You can cook this succulent, tender lamb dish your oven on a low heat (140 C) for 2-3 hours although you may need to add more stock as it will evaporate more quickly.
Here is what they say about their Ras El Hanout:
Cloves, Mace, Star Anise, Cayenne Pepper, All Spice, Cardamon, Black pepper, Sugar, Cinnamon, Coriander, Cumin, Ginger, Nutmeg, Paprika, Salt, Turmeric.
If you would like to take part, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen
- Use the Slow Cooked Challenge logo in your post
- If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookedChallenge and I will re-tweet it to my followers AND post your picture on the dedicated Pinterest Board.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month.