Ingredients

• 400g lamb (small cubes)
• Marinade:
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tsp ground ginger
  • 1 tsp tumeric
  • 1/2 tsp cinnamon
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 tsp garlic flakes
  • 1 tsp honey
  • 1-2 T oil
• 2T plain flour (or superfine white rice flour)
• 1-2 T tomato paste
• 1 onion (diced)
• 1 large carrot (grated)
• 1-2 T tomato paste
• Dried dates, dried sultanas, dried apricots (or use 1/2 – 1 tin apricot halves).
• Flaked almonds
• 1/2c chicken stock

Directions

1. Marinade the lamb overnight in the fridge (I marinade mine in the ceramic slow-cooker pot).
2. In the morning you can brown the meat if you want but I always skip that step for sake of convenience and dishes!
3. Add the rest of the ingredients in order and mix as you go. The exception is the apricots, I used tinned apricots (because they’re cheaper) and they can get added 30-60 mins before you finish cooking.
4. Turn the slow cooker on. I put mine on around 8am on Low and then checked it periodically to add a little more water (I wanted to keep the consistency to thick gravy but you can add more liquid as per preference).
5. Serve with your choice of carbs and veggies. If you’re in a rush then couscous is very quick, or you could choose rice or noodles; personally, I love the opportunity to make fluffy dumplings in the slow cooker so I made a double batch of cheese-garlic-mixed herb dumplings 🙂

As always, adjust the recipe to your personal taste. You can easily add more meat or a legume of your choice (i.e. chickpeas); don’t be put off by the long spice list if you don’t have all those in the pantry, there are lots of spice blends available at the supermarket if you prefer.

Allergens: Soy free (do check the chicken stock carefully though or use home made), dairy free, egg free, gluten free, nut free.