Moroccan leg of lamb

Name: Moroccan leg of lamb
Cook time: 10 min
Total time: 250 min
Yield: 6
Ingredients: 1 onion; 2 toe garlic; 10 veded apricots without pit; 1 press orange cleaned up; g saffron; 1,5 el ras el hanout spices melange; 1 el harissa; 1 el liquid honey; 100 g raisins; 400 g tomato cubes; 1 tl salt; 1.400 g deep frozen leg of lamb without the leg thawed

Stewed leg of lamb with onion, garlic, apricots, orange, saffron, ras el hanout, harissa, honey and tomato.

Ingredients

Kitchen Stuff

1 Slow cooker (4.7 liters)

Directions

Chop the onion and finely chop the garlic. Cut the apricots into pieces. Grate the orange zest of the orange and squeeze out the fruit.
Put the onion, garlic, saffron, ras el hanout and harissa in the slow cooker.
Add the orange juice and rasp, honey, apricots, raisins and tomato cubes.
Season with salt and pepper.
Add the leg of lamb and spoon over. Put the lid on the pan and leave on the high setting for about 4 hours until the meat falls apart.
Pull the meat apart with two forks in tufts and stir through the sauce.