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| Prep | 5 min | |
| Cook | 125 min |
This hearty meal is sure to become a family favourite, bursting with flavour.
Method
Preheat the oven to 160°C.
Heat the oil in a large non-stick fry pan over a medium to high heat. Add the lamb, season with salt and pepper and cook for 2-3 minutes, until brown on all sides.
Add in the onion, garlic and spice mix and cook for a further 2 minutes, or until fragrant.
Stir in the stock, tomatoes, honey, cinnamon, carrot, sweet potato, zucchini, apricots and dates. Transfer to a slow cooker, or alternatively a casserole dish, and bake in the oven for 1.5 hours covered, and a further 30 minutes uncovered. You could also cook it on the stove on a gentle simmer for 1.5 hours covered and a further 30 minutes uncovered to thicken the sauce.
Serve with couscous, rice or quinoa and fresh coriander leaves.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 0.7 |
| Vegetables | 1.6 |
| Fruit | 0.5 |
| Dairy | 0 |
| Healthy Fats & Oils | 0.5 |
| Indulgences | 0.1 |
| Calories | 369 |
| Protein | 28.8 g |
| Total fat | 9.2 g |
| - Saturated fat | 2.5 g |
| Total carbohydrates | 38.7 g |
| - Total sugars | 26.5 g |
| Fibre | 10.7 g |
| Sodium | 541 mg |
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