1kg higher welfare, locally sourced diced lamb shoulder, neck or leg
4 organic potatoes (700g) - peeled and chopped
4 medium onions (450g) - peeled and chopped
4 medium peppers (450g) - diced
4 large carrots (400g) - peeled and sliced
1 large sweet potato (750g) - cut into large chunks
200g tomato purée
800g tinned tomatoes
1x 400g can chickpeas
200g dried apricots or prunes
3 tsp garlic powder
3 tsp ground ginger
2 tbsp ras-el-hanout seasoning
3 tsp ground cumin
3 tsp ground cinnamon
2 gluten free chicken stock pots
1 tbsp honey
1 pack coriander - chopped
100ml hot water
1 tsp unrefined, unbleached, high mineral sea salt
1 tsp ground black pepper
Fresh coriander (to serve)
1. Set the slow cooker to high, add the diced lamb and season with salt and pepper.
2. Add the tinned tomatoes, chickpeas, vegetables, spices and dried fruit. Followed by the tomato purée, tinned tomatoes, stock pots, honey and 1 pint hot water and mix it all together.
3. Cook on high for 5-6 hours, (8 hours medium) until the lamb is fork tender, stirring occasionally if possible.
4. Stir in the chopped coriander at the end of the cooking time and serve.
Cook time - 5-6 hours (high), 8 hours (medium)
Prep time - 20-30 minutes
Calories per serving 450
Allergens: Celery (from the stock)