This hearty winter dish by is full of warming spices, making it perfect for those cold rainy days. Made in the slow cooker, you can put it together in the morning and forget about it until the delicious smells tell you its dinnertime.

Serves 4
Prep Time 30
Cook Time 6-8 hours in a slow cooker


600 grams diced lamb
1 tablespoon flour
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 medium red onions, chopped
1 teaspoon ginger, grated
2 cloves garlic, grated
1 bay leaf
1 cinnamon stick
100 grams dried apricots, diced
1 tablespoons sultanas or raisins
2 tablespoons fresh coriander, roughly chopped plus extra for garnish
2 tablespoons fresh mint, roughly chopped plus extra for garnish
150ml beef or vegetable stock
salt and freshly ground pepper
toasted almonds, for garnish

Toss the diced lamb in the flour to lightly coat. Heat the oil in a pan and brown the lamb. Remove from the pan and set aside. Add the cumin and coriander seeds to the pan and sauté for a couple of minutes until aromatic, then add the chopped onions. Stir continuously  for 7-10 minutes until the onions start to caramelize. Add the ginger and garlic, stirring for another 2-3 minutes.

Tip the onion mixture into the slow cooker. Add the browned lamb, bay leaf, cinnamon stick, apricots, sultanas, coriander, and mint. Add the stock and season. Cover and set the slow cooker to low. Cook for 6-8 hours.

To serve: Garnish with the extra coriander, mint and toasted almonds. Couscous makes a great accompaniment.

You might also like