Prep Time 30 minutes
Cooking Time about 6 hours on medium
- Olive oil
- 500g lamb neck or similar, diced
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 garlic cloves, crushed/chopped
- 400g can of chickpeas (optional)
- 200g dried apricots
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried coriander
- 1 cinnamon stick
- 1 tbsp finely chopped fresh root ginger
- 250g sweet potatoes
- 1 can chopped tomatoes
- 200ml chicken stock
- Fresh chopped coriander (optional)
- In a large pan, heat the oil over a medium heat and brown the lamb on all sides, then transfer onto a plate. Add the onions, ginger and carrots, then fry for a few minutes until the carrots are starting to brown. Add the garlic and cook for another minute. Tip the lamb back in, then stir in all the spices and cinnamon stick, and add the chopped tomatoes, apricots and chickpeas (if using). Season well.
- Bring the pan to the boil whilst stirring, then reduce to a simmer for 10 minutes or so to thicken the sauce. (You don’t have to do this bit, but it will be better if you do). Transfer to the slow cooker, and cook for 6-8 hours on medium.
- Approximately two hours before you want to eat, chuck in the sweet potatoes. If you’re like me and leave it on whilst at work you can leave this bit out, or you can cheat by boiling them up in a pan and throwing them in last minute. Don’t be tempted to leave them in all day or you’ll have orange slodge in place of your potatoes!
- Scatter with chopped coriander to serve, if you have it.