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With the weather cooling down here in the great South East it is the perfect time to eat all that yummy comfort food.  An old favourite of my famlies is Lamb Tagine with Cous Cous.  It is one of those meals which I always seem to have the ingredients for in my cupboard.  It involves a slow cooker but I am sure it would work also on the stove top.

Lamb Tagine 

2 Tblspns Olive Oil

8 Lamb Shanks

1 Large Onion, Slicey Thinly

2 Cloves of Garlic, Crushed

1 1/2 Tablspns Moroccan Dried Spice Mix

1 Tblspn Tomato Paste

1 x 400g Chickpeas, drained and rinsed

1 x 400g Tin Chopped Peel Tomatoes

1/2 cup Chick Stock

1 Large Sweet Potato, Peeled and Diced

1 Cinnamon Stick

2 Cardamon Pods, cracked

Salt and Peper to Taste

Cous Cous to Serve

 1. Heat oil in a large frying pan over medium high heat, cook lamb shanks in batches for 3-5 minutes or until evenly browned all over. Place in the slow cooker.

2. Reduce heat and add onion and garlice to frypan and cook for 5 minutes or until onion has softened and coloured.  Add spice mix and cook until fragrant.  Stir through the tomatoe paste.

3. Place onion mixture into slow cooker with remaining ingredients.  Cover and cook on High for 3 - 4 hours or on Low 6 - 8 hours.

4.  Adjust the seasoning to your taste and serve with cous cous.

And Ta Da!!!!!!

(Recipe adapted based on Sunbeam Slowcooker Instruction Booklet)