Slow-cooked Moroccan Lamb and Chick peas with Polenta and Baby Spinach

Lamb and Polenta

Throw all these in the crockpot in the morning:
Tray of lamb – cut doesn’t really matter, just trim the fat and don’t buy the $40/kilo stuff!
Tin of chickpeas, rinsed and drained
Large tin chopped tomatoes. Or two smaller tins.
2-4 (? start small and build up) Tablespoons Moroccan seasoning.
Teaspoon garlic
(and some chilli if you’re like Rish and can take it. Or not, if you’re like me and are a wuss and can’t).

In the evening for the polenta:
Boil up about 3 cups stock (vegetable)
Pour in about 2 cups of polenta and reduce heat.
Stir over low heat for about 10 mins. You might need to add more water, just keep an eye on it!

Serve with some washed baby spinach. Oh and a glass of red wine ;)

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8 Responses to “Slow-cooked Moroccan Lamb and Chick peas with Polenta and Baby Spinach”

  1. Marita says:

    Yum! Although Annie would be really upset we are eating Lambie (her special toy). Might have to make it for a date night meal.

  2. Lisa says:

    oh polenta! How I love thee at the moment :)

  3. Lulu says:

    Can`t stand polenta but this would be good with cous cous too (which I actually have at the moment. YAY!)

    Lamb is ridiculously hard to find here but I am going to try as the other ingredients I already have in the pantry- if not lamb well it will be moroccan beef or pork! Thanks for sharing!

  4. Hannah says:

    Would you mind if I traded you my lamb and took your chickpeas and an extra helping of polenta? Ta thanks, brill :P

  5. Great combo! Also, I haven’t eaten polenta for ages, should go get some :)

  6. Susan says:

    Yum I love moroccan lamb! Looks gorgeous.

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