Updated: Sep 12
A rich stew with tender meat - thrown in the slow cooker.
Using our Arabian Lamb Seasoning - a blend of herbs, black pepper, bay leaves and garlic.
This is so versatile and can be used as a spice rub for all cuts of any meat, and is delicious used on the grill.
It can also be used mixed with oil as a dressing, or sprinkled over your favourite vegetables or salads.
This recipe combines tender lamb and chickpeas, punchy seasoning and a rich tomato sauce - ideal for beating those bad weather blues.
600g diced lamb
1 onion - diced
2tbsp tomato puree
5 garlic cloves - chopped
1 can chickpeas - drained
1tsp aleppo chilli flakes
300ml lamb stock
100g dried apricots - chopped
In a hot pan, brown the diced lamb for 1 minute or until sealed - this keeps the chunks whole while slow cooking.
Add all other ingredients except the chickpeas to the slow cooker and mix well, add the browned lamb and cook on low for 6-8 hours or high for 3-4 hours.
Around an hour before its finished, add the drained chickpeas and stir well.
Serve with cous cous, quinoa or rice and top with chopped coriander.