Slow Cooked Moroccan Lamb Chops with Chick Peas and Quick Rice Recipe

How to make Slow Cooked Moroccan Lamb Chops with Chick Peas and Quick Rice

Prep Time:  10 minutes        |        Cook Time:  6-8 hours        |        Serves:  4

Ingredients

• 4 Killarnee Lamb BBQ lamb chops
• 3 tbsp Stonemill Moroccan seasoning
• 1 brown onion
• 2 carrots
• ¼ pumpkin
• 420g New Season chick peas
• 2 tbsp Remano tomato paste
• 400g Remano Italian diced tomatoes
• 1L Chefs’ Cupboard beef stock
• 1 tbsp White Mill plain flour  
• The Olive Tree olive oil
• Stonemill salt and pepper, to taste  
• 250g Imperial Grain microwave long grain rice pouch  
• Fresh herbs, to serve

Method

1. Add tomato paste, diced tomatoes, beef stock and flour to the slow cooker and whisk.
2. Season the lamb generously with olive oil, Moroccan seasoning, salt and pepper, to taste.
3. Transfer to your slow cooker.
4. Dice the onion and roughly chop the carrot and pumpkin into 3-4cm pieces.
5. Rinse the chick peas well in a strainer.
6. Add the onion, carrots, pumpkin and chick peas to the slow cooker.
7. Cover and cook on low for 6-8 hours, or until the lamb is tender and falling off the bone.
8. Heat rice according to packet instructions.
9. Distribute rice into 4 bowls. Add lamb along with the delicious juices and vegetables.
10. Finish with fresh herbs placed on top of the lamb.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie