Slow Cooker Harissa Lamb with Apricots and 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
• Chopping board and knife
• Heatproof bowl for couscous

• 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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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.