Slow-cooker Moroccan Parsnip and Lamb Casserole Recipe | myfoodbook | Easy Moroccan lamb recipe

Ingredients

• ¼ cup plain flour
• 1kg lean boneless diced lamb
• 2 tbsp olive oil
• 2 leeks, trimmed, halved lengthways and thinly sliced
• 3 garlic cloves, finely chopped
• 1 tbsp ras al hanout or Moroccan spice
• 1 cup dry white wine
• 1 cup chicken stock
• 400g can diced tomatoes
• 1 large or 2 small fennel bulbs, trimmed and chopped into 4cm pieces
• 600g parsnips, peeled and chopped
• 2 carrots, peeled and cut into 2cm-thick slices
• Mint leaves, lemon wedges and couscous, to serve