The perfect midweek meal. Made with the Beerenburg Moroccan Meal Base found in store

Ingredients

1kg diced Shoulder Lamb

1 jar of Beerenburg Slow Cook Moroccan Lamb meal base

1 medium sized diced Brown Onion

100ml Beef stock

50g Raisins

1x 400g tin of Chickpeas

1 x diced tomatoes

50g preserved Lemons (optional)

100ml Greek Yogurt

2 Springs of fresh Coriander

Method
1. Heat 1 tbsp of olive oil in pan, add onions and stir till translucent.
2. Add Lamb and brown evenly.
3. Add tomato, chickpeas and raisins. Mix in Beerenburg Moroccan Meal base, rinse remaining content of jar with the beef stock and add to pan.
4. Pour all ingredients into slow cooker and cook on high for 4 hours or on low for 6 hours.

Serve over rice and garnish with Greek yogurt & Coriander.