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Slow Cooker Apricot-Spiced Pulled Lamb with Chickpeas | DadTheFoodie

Slow Cooker Apricot-Spiced Pulled Lamb with Chickpeas recipe photograph

Instructions

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.
Heat the oil in a large frying pan over a medium-high heat. Brown the lamb in batches for 2–3 minutes on each side, then transfer it to the slow cooker. Do not overcrowd the pan or the lamb will steam rather than brown.
Lower the heat and add the onions to the frying pan. Cook for 5 minutes until softened, then add the garlic, cumin, coriander, cinnamon and allspice. Stir for 30 seconds and pour in the stock, scraping up any browned bits from the pan.
Pour the spiced stock and onions over the lamb in the slow cooker. Add the apricots, salt and black pepper, then stir briefly so the lamb is coated.
Cover and cook on low for 7 hours, until the lamb is very tender and can be pulled apart easily with two forks. Make sure the lamb is fully thawed before it goes into the slow cooker.
Lift the lamb into a large bowl and shred it with two forks, discarding any large pieces of fat or bone. Return the shredded lamb to the slow cooker and stir in the drained chickpeas and lemon juice.
Cover again and cook on low for a further 20 minutes, just until the chickpeas are hot. Taste and adjust the seasoning. The mixture should be thick enough to spoon into flatbreads rather than soupy.
Warm the flatbreads according to the packet instructions. Mix the yoghurt with the extra lemon juice, then fill the breads with the pulled lamb and chickpeas. Finish with the parsley and mint, serving any remaining yoghurt alongside.

Equipment needed

Recommended slow-cooker size: 3.5 litre

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

Swaps and substitutions

Boneless lamb shoulder → Lamb leg steaks or diced lamb shoulder
Use the same weight, trimming away excess fat; cooking time may be slightly shorter for smaller pieces.
Dried apricots → Dried dates or pitted prunes
Use the same weight; the flavour will be less tangy and more caramel-like.
Natural yoghurt → Dairy-free plain yoghurt
Choose a plain unsweetened version if avoiding dairy.
Flatbreads or pitta breads → Cooked couscous, bulgur wheat or rice
Prepare the grain separately and serve the lamb on top.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool the lamb mixture promptly, transfer it to a covered container and refrigerate within two hours. Use within 3 days. Store the flatbreads, yoghurt and herbs separately. Defrost: Defrost the frozen lamb mixture in a covered container in the fridge overnight. Reheat until piping hot throughout, stirring well, and do not refreeze after reheating.
Reheating: Reheat the lamb and chickpea mixture in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. You can also microwave it in a covered, microwave-safe container, stirring halfway through. Only reheat it once.
Leftover ideas: Use leftovers in jacket potatoes, over couscous or rice, or with salad and yoghurt as a lunch bowl. Add a splash of water or stock when reheating if the lamb has thickened.

Allergen information

Flatbreads may contain wheat and gluten, and yoghurt contains milk. Check packet labels for the specific products used.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

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Recipe info

Prep time: 20 min
Cook time: 420 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

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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Slow cooker

Tags: Slow cooker, Lamb, Family meals, Midweek meals, Make ahead, Freezer friendly, Flatbread fillings

Slow Cooker Apricot-Spiced Pulled Lamb with Chickpeas

Name: Slow Cooker Apricot-Spiced Pulled Lamb with Chickpeas
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 4 servings
Ingredients: 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

Tender lamb shoulder is slow-cooked with dried apricots, chickpeas, onions and fragrant cumin, coriander and cinnamon until it can be shredded with a fork. Serve it in warm flatbreads with lemony yoghurt and fresh herbs for a family-friendly meal that is rich without being hot or heavily sauced.

Prep: 20 min
Cook: 7 hrs
Total: 7 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

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

Ingredients

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

Substitutions

Boneless lamb shoulder → Lamb leg steaks or diced lamb shoulder (Use the same weight, trimming away excess fat; cooking time may be slightly shorter for smaller pieces.)
Dried apricots → Dried dates or pitted prunes (Use the same weight; the flavour will be less tangy and more caramel-like.)
Natural yoghurt → Dairy-free plain yoghurt (Choose a plain unsweetened version if avoiding dairy.)
Flatbreads or pitta breads → Cooked couscous, bulgur wheat or rice (Prepare the grain separately and serve the lamb on top.)

Instructions

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.
Heat the oil in a large frying pan over a medium-high heat. Brown the lamb in batches for 2–3 minutes on each side, then transfer it to the slow cooker. Do not overcrowd the pan or the lamb will steam rather than brown.
Lower the heat and add the onions to the frying pan. Cook for 5 minutes until softened, then add the garlic, cumin, coriander, cinnamon and allspice. Stir for 30 seconds and pour in the stock, scraping up any browned bits from the pan.
Pour the spiced stock and onions over the lamb in the slow cooker. Add the apricots, salt and black pepper, then stir briefly so the lamb is coated.
Cover and cook on low for 7 hours, until the lamb is very tender and can be pulled apart easily with two forks. Make sure the lamb is fully thawed before it goes into the slow cooker.
Lift the lamb into a large bowl and shred it with two forks, discarding any large pieces of fat or bone. Return the shredded lamb to the slow cooker and stir in the drained chickpeas and lemon juice.
Cover again and cook on low for a further 20 minutes, just until the chickpeas are hot. Taste and adjust the seasoning. The mixture should be thick enough to spoon into flatbreads rather than soupy.
Warm the flatbreads according to the packet instructions. Mix the yoghurt with the extra lemon juice, then fill the breads with the pulled lamb and chickpeas. Finish with the parsley and mint, serving any remaining yoghurt alongside.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool the lamb mixture promptly, transfer it to a covered container and refrigerate within two hours. Use within 3 days. Store the flatbreads, yoghurt and herbs separately. Defrost: Defrost the frozen lamb mixture in a covered container in the fridge overnight. Reheat until piping hot throughout, stirring well, and do not refreeze after reheating.

Reheat the lamb and chickpea mixture in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. You can also microwave it in a covered, microwave-safe container, stirring halfway through. Only reheat it once.

Use leftovers in jacket potatoes, over couscous or rice, or with salad and yoghurt as a lunch bowl. Add a splash of water or stock when reheating if the lamb has thickened.

Allergen information

Flatbreads may contain wheat and gluten, and yoghurt contains milk. Check packet labels for the specific products used.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Apricot-Spiced Pulled Lamb with Chickpeas

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Apricot-Spiced Pulled Lamb with Chickpeas

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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