Slow Cooker Lamb Shoulder with Apricot, Chickpea and Tomato Stew

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
• Wooden spoon
• Sharp knife and chopping board

• 750 g boneless lamb shoulder, cut into 4 cm chunks
• 1 tablespoon olive oil
• 1 large brown onion, finely sliced
• 2 carrots, cut into thick half-moons
• 1 medium aubergine, cut into 3 cm chunks
• 3 cloves garlic, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon sweet smoked paprika
• ½ teaspoon ground allspice
• 400 g tin chopped tomatoes
• 250 ml lamb or chicken stock
• 120 g dried ready-to-eat apricots, halved
• 400 g tin chickpeas, drained and rinsed
• 1 tablespoon tomato purée
• 1 lemon, finely grated zest and 1 tablespoon juice
• 100 g baby spinach
• 1 teaspoon fine salt, or to taste
• ½ teaspoon black pepper
• 15 g fresh coriander, roughly chopped
• 150 g plain yoghurt, to serve (optional)

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Heat the olive oil in a large frying pan over a medium-high heat. Season the lamb with half the salt and the black pepper, then brown it in batches for 5–7 minutes, turning until well coloured. Transfer the lamb to the slow cooker.