Slow cooked meals are incredibly satisfying in that they’re ready when you get home after a long hard day and because so much flavour is infused during the slow cooking process. The rich Middle Eastern contents of this stew make it an especially mouth-watering meal.
Serves 8
Ingredients:
1 tablepsoon Olivado olive oil
1kg boneless leg of NZ lamb, trimmed and cubed
3 large onions, halved and thinly sliced
4-6 garlic cloves, crushed
1 tsp grated fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 cinnamon stick
1 litre beef or vege stock
2 potatoes, peeled and chopped bite-size
400g can of chick peas, drained
1-2 cups carrots, chopped
1 cup frozen peas
1 cup dried figs, halved
Salt and pepper
Fresh mint, optional as garnish
Method:
Heat a drizzle of oil in a large frypan and brown the lamb in batches, without crowding the pan, transferring to the slow cooker as you go. (No need to cook them through, just brown them to add flavour.)
Add a little more oil and then brown the onions and garlic; add to the slow cooker. Pour about 1/2 cup of water into the pan and scrape up any brown bits; add to the slow cooker along with the ginger, spices and stock.
Cover and cook on low for 6 hours. At around the 4-hour mark, add the potato pieces, chickpeas, carrots, peas and figs.
When you’re ready to eat, season with salt and pepper.
Tips:
If you like, stir in some fresh mint (or scatter it on top).
We like to serve with some good quality bread.
Omit the chickpeas if you like, just add another potato.
