Slow Cooked Moroccan Lamb Chops with Chick Peas and Quick Rice

Name: Slow Cooked Moroccan Lamb Chops with Chick Peas and Quick Rice
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 4
Cuisine: African
Ingredients: 4 pieces Lamb Chop (4 Killarnee Lamb BBQ lamb chops); 3 tbsp Moroccan Seasoning (3 tbsp Stonemill Moroccan seasoning); 1 piece Yellow Onion (1 brown onion); 2 pieces Carrot (2 carrots); ¼ piece Pumpkin (1/4 pumpkin); 420 g Chickpeas (420g New Season chick peas, rinsed); 2 tbsp Tomato Paste (2 tbsp Remano tomato paste); 400 g Tomato (400g Remano Italian diced tomatoes); 1 L Beef Broth (1L Chefs Cupboard beef stock); 1 tbsp All-Purpose Flour (1 tbsp White Mill plain flour); 0 pieces Olive Oil (The Olive Tree olive oil); 0 pieces Table Salt (Stonemill salt and pepper, to taste); 250 g Long Grain Rice (250g Imperial Grain microwave long grain rice pouch); 0 pieces Herbs (Fresh herbs, to serve)

Slow-cooked Moroccan lamb chops with chickpeas and vegetables, served with quick rice.

490 minAfrican

Servings4

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Halal

Steps

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