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Slow Cooker Harissa Lamb with Apricots and Chickpeas | DadTheFoodie

Slow Cooker Harissa Lamb with Apricots and Chickpeas recipe photograph

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the lamb in two batches for 2–3 minutes per side, then transfer it to the slow cooker. This step is optional but gives the finished dish a deeper flavour.
Add the onions to the frying pan and cook for 4–5 minutes until starting to soften. Stir in the garlic, harissa, cumin, coriander, smoked paprika and cinnamon for 30 seconds.
Pour the chopped tomatoes and stock into the pan, scraping up any browned bits. Add this mixture to the slow cooker with the apricots and carrots. Season with the salt and black pepper, then stir.
Cover and cook on LOW for 7 hours (420 minutes), until the lamb is tender. Keep the lid on as much as possible during cooking.
Stir in the drained chickpeas, cover again and cook on LOW for a further 45–60 minutes, until they are hot and the sauce has thickened slightly.
Stir in the lemon juice and most of the fresh coriander. Taste and adjust the seasoning, adding a little more harissa if you prefer extra heat.
About 10 minutes before serving, put the couscous in a heatproof bowl, pour over the 250 ml boiling water, cover and leave for 5 minutes. Fluff with a fork.
Spoon the lamb and chickpeas over the couscous and scatter with the remaining coriander.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Chopping board and knife
Heatproof bowl for couscous

Swaps and substitutions

Lamb shoulder → Diced lamb leg
The cooking time should be similar, although lamb leg can be slightly leaner.
Rose harissa paste → 1 teaspoon smoked paprika plus ½ teaspoon chilli flakes
Add the chilli gradually for a milder family version.
Dried apricots → Pitted prunes
Use the same weight for a less sweet, deeper fruit flavour.
Couscous → Cooked rice or crusty bread
Prepare rice separately rather than cooking it in the slow cooker.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool the lamb mixture promptly and refrigerate it in a covered container within two hours. Keep for up to 3 days. Store cooked couscous separately and refrigerate it promptly; use within 2 days. Defrost: Defrost the cooked lamb mixture in a covered container in the fridge overnight. Use within 24 hours of fully defrosting, and reheat until piping hot throughout. Do not refreeze after reheating.
Reheating: Reheat the lamb 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. Reheat couscous only once and add a splash of water if it has dried out.
Leftover ideas: Use leftovers in toasted pitta breads with shredded lettuce and yoghurt, or spoon them over baked potatoes.

Allergen information

Check the stock cube and harissa label for allergens. Couscous contains wheat and gluten; use gluten-free couscous or rice if needed.

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

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Recipe info

Prep time: 25 min
Cook time: 480 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

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

800 g lamb shoulder steaks or boneless lamb shoulder, trimmed and cut into 4 cm pieces
1 tablespoon vegetable oil
2 medium onions, sliced
3 garlic cloves, finely chopped
1 tablespoon rose harissa paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon sweet smoked paprika
½ teaspoon ground cinnamon
400 g tin chopped tomatoes
400 ml lamb or chicken stock, made with a reduced-salt stock cube
150 g dried ready-to-eat apricots, halved
2 carrots, cut into thick slices
400 g tin chickpeas, drained and rinsed
1 tablespoon lemon juice
15 g fresh coriander, roughly chopped
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
250 g couscous, to serve
250 ml boiling water, for the couscous

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Slow cooker

Tags: Slow cooker, Lamb, Family dinner, One-pot meals, Freezer friendly, Batch cooking, Harissa, Chickpeas

Slow Cooker Harissa Lamb with Apricots and Chickpeas

Name: Slow Cooker Harissa Lamb with Apricots and Chickpeas
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 4 servings
Ingredients: 800 g lamb shoulder steaks or boneless lamb shoulder, trimmed and cut into 4 cm pieces; 1 tablespoon vegetable oil; 2 medium onions, sliced; 3 garlic cloves, finely chopped; 1 tablespoon rose harissa paste; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon sweet smoked paprika; ½ teaspoon ground cinnamon; 400 g tin chopped tomatoes; 400 ml lamb or chicken stock, made with a reduced-salt stock cube; 150 g dried ready-to-eat apricots, halved; 2 carrots, cut into thick slices; 400 g tin chickpeas, drained and rinsed; 1 tablespoon lemon juice; 15 g fresh coriander, roughly chopped; ½ teaspoon salt, or to taste; ¼ teaspoon ground black pepper; 250 g couscous, to serve; 250 ml boiling water, for the couscous

Tender lamb shoulder cooks slowly with sweet dried apricots, chickpeas, tomatoes and a gently smoky harissa spice mix. Serve it with couscous or warm flatbreads for a filling family supper.

Prep: 25 min
Cook: 8 hrs
Total: 8 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Chopping board and knife
Heatproof bowl for couscous

Ingredients

800 g lamb shoulder steaks or boneless lamb shoulder, trimmed and cut into 4 cm pieces
1 tablespoon vegetable oil
2 medium onions, sliced
3 garlic cloves, finely chopped
1 tablespoon rose harissa paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon sweet smoked paprika
½ teaspoon ground cinnamon
400 g tin chopped tomatoes
400 ml lamb or chicken stock, made with a reduced-salt stock cube
150 g dried ready-to-eat apricots, halved
2 carrots, cut into thick slices
400 g tin chickpeas, drained and rinsed
1 tablespoon lemon juice
15 g fresh coriander, roughly chopped
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
250 g couscous, to serve
250 ml boiling water, for the couscous

Substitutions

Lamb shoulder → Diced lamb leg (The cooking time should be similar, although lamb leg can be slightly leaner.)
Rose harissa paste → 1 teaspoon smoked paprika plus ½ teaspoon chilli flakes (Add the chilli gradually for a milder family version.)
Dried apricots → Pitted prunes (Use the same weight for a less sweet, deeper fruit flavour.)
Couscous → Cooked rice or crusty bread (Prepare rice separately rather than cooking it in the slow cooker.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the lamb in two batches for 2–3 minutes per side, then transfer it to the slow cooker. This step is optional but gives the finished dish a deeper flavour.
Add the onions to the frying pan and cook for 4–5 minutes until starting to soften. Stir in the garlic, harissa, cumin, coriander, smoked paprika and cinnamon for 30 seconds.
Pour the chopped tomatoes and stock into the pan, scraping up any browned bits. Add this mixture to the slow cooker with the apricots and carrots. Season with the salt and black pepper, then stir.
Cover and cook on LOW for 7 hours (420 minutes), until the lamb is tender. Keep the lid on as much as possible during cooking.
Stir in the drained chickpeas, cover again and cook on LOW for a further 45–60 minutes, until they are hot and the sauce has thickened slightly.
Stir in the lemon juice and most of the fresh coriander. Taste and adjust the seasoning, adding a little more harissa if you prefer extra heat.
About 10 minutes before serving, put the couscous in a heatproof bowl, pour over the 250 ml boiling water, cover and leave for 5 minutes. Fluff with a fork.
Spoon the lamb and chickpeas over the couscous and scatter with the remaining coriander.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool the lamb mixture promptly and refrigerate it in a covered container within two hours. Keep for up to 3 days. Store cooked couscous separately and refrigerate it promptly; use within 2 days. Defrost: Defrost the cooked lamb mixture in a covered container in the fridge overnight. Use within 24 hours of fully defrosting, and reheat until piping hot throughout. Do not refreeze after reheating.

Reheat the lamb 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. Reheat couscous only once and add a splash of water if it has dried out.

Use leftovers in toasted pitta breads with shredded lettuce and yoghurt, or spoon them over baked potatoes.

Allergen information

Check the stock cube and harissa label for allergens. Couscous contains wheat and gluten; use gluten-free couscous or rice if needed.

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

Slow Cooker Harissa Lamb with Apricots and Chickpeas

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Harissa Lamb with Apricots and Chickpeas

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

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