Slow Cooker Apricot-Spiced Pulled Lamb with Chickpeas

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Kitchen paper
• Two forks
• Large bowl

• 1.2 kg boneless lamb shoulder, cut into 5 cm chunks
• 1 tablespoon vegetable oil
• 2 medium onions, thinly sliced
• 3 cloves garlic, finely grated or crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 400 ml lamb or chicken stock
• 150 g dried ready-to-eat apricots, halved
• 400 g tin chickpeas, drained and rinsed
• 1 tablespoon lemon juice
• ½ teaspoon fine salt, plus extra to taste
• ½ teaspoon black pepper
• 4 large flatbreads or pitta breads
• 150 g natural yoghurt
• 1 tablespoon lemon juice, for the yoghurt
• 15 g fresh parsley, roughly chopped
• 10 g fresh mint leaves, roughly chopped

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Take the lamb out of the fridge 20 minutes before cooking. Pat it dry with kitchen paper and trim away only any very thick pieces of surface fat.