Slow-cooked Moroccan Lamb and Chick peas with Polenta and Baby Spinach - the little lioness
Slow-cooked Moroccan Lamb and Chick peas with Polenta and Baby Spinach
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.
(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 ;)