Slow-cooker Moroccan parsnip & lamb casserole
Preparation 25 mins | Cooking 4 hours 20 mins | Serves 4-6
¼ cup plain flour
1 kg lean boneless diced lamb
2 tbs olive oil
2 leeks, trimmed, halved lengthways and thinly sliced
3 garlic cloves, finely chopped
1 tbs Ras al hanout or Moroccan spice
1 cup dry white wine
1 cups 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
Step 1 Preheat a slow-cooker on high. Place flour onto a plate and season with salt and pepper. Dust lamb in flour. Heat oil in a large frying pan over medium-high heat. Brown lamb in batches. Transfer to a plate and set aside.
Step 2 Add leeks to the frying pan and cook, stirring often, over medium heat for 5-6 minutes until softening. Add garlic, ras al hanout or Moroccan spice and cook, stirring, for 1 minute. Stir in wine, stock and tomatoes. Cover and bring to the boil. Transfer mixture to the slow cooker.
Step 3 Add lamb, fennel, parsnips and carrots to the slow cooker. Stir to combine. Cover and cook on high for 4 hours or until lamb is very tender. Stir with mint leaves, mint leaves and couscous.
Good for you ... Parsnips
A good source of dietary fibre which helps keep the intestine functioning.
A source of potassium, which can help balance sodium from salt in our diets.
Provides vitamin C, which contributes to the normal functioning of our immune systemand also niacin (vitamin B3) and biotin, another B vitamin, both of which are needed for the normal release of energy from food.