Slow cooker Moroccan lamb stew recipe | Good Food

Ingredients

• 2 tbsp olive oil or rapeseed oil
• 1kg diced lamb shoulder
• 2 onions halved and sliced
• 5 garlic cloves crushed
• thumb-sized piece ginger peeled and grated or finely chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• pinch saffron (or turmeric, to add colour)
• ½ large or 1 small preserved lemon skin only, finely chopped
• 1 tbsp tomato purée
• 600ml hot beef stock or lamb stock
• 1 tbsp honey
• 1 lemon zested, plus a squeeze of juice
• 80g pitted Kalamata olives
• handful chopped mint coriander or parsley (or a combination)
• couscous or rice, to serve