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  • 500g Diced Stewing Lamb
  • 1 Large White Onion
  • 300g Mushrooms
  • 5 Baby Aubergines
  • 5 Dried Apricots
  • 100g Cherry Tomatoes
  • 2 tbsp Tomato Puree
  • 2 tbsp Ras El Hanout
  • Salt & Pepper (to taste)

    Method

    • step 1

      Set up your slow cooker.
    • step 2

      Slice the white onion thinly. Slice the mushrooms into quarters. Slice the cherry tomatoes, aubergines and apricots in half.
    • step 3

      Add all ingredients into the slow cooker and cook on the low setting for 6-8 hours.
    • step 4

      Serve with cooked couscous (see packet instructions). I stir through some chopped parsley into the couscous.
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