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Slow Cooker Lamb Shoulder with Apricot, Chickpea and Tomato Stew | DadTheFoodie

Slow Cooker Lamb Shoulder with Apricot, Chickpea and Tomato Stew recipe photograph

Instructions

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.
Add the onion, carrots and aubergine to the same pan and cook for 4 minutes, stirring and scraping up any browned pieces. Add the garlic, cumin, ground coriander, smoked paprika and allspice, then cook for 1 minute.
Stir the chopped tomatoes, stock and tomato purée into the frying pan. Bring to a gentle simmer, then pour the mixture over the lamb in the slow cooker.
Add the apricots and chickpeas to the slow cooker and stir everything together. Cover and cook on low for 8 hours, or until the lamb is tender and the sauce has thickened.
Stir in the lemon zest, lemon juice and baby spinach. Replace the lid for 5 minutes, until the spinach has wilted, then taste and adjust the seasoning.
Scatter with the fresh coriander and serve with couscous, rice or warm flatbreads. Add a spoonful of yoghurt at the table if liked.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Sharp knife and chopping board

Swaps and substitutions

Lamb shoulder → Diced lamb leg
Use the same weight; it may become tender slightly sooner.
Baby spinach → Chopped spring greens
Add them for the final 10 minutes instead of the final 5 minutes.
Plain yoghurt → Natural dairy-free yoghurt
Use a dairy-free option if needed, or leave it out.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate in a covered container within two hours. Keep for up to 3 days in the fridge. Freeze in suitable portions for up to 3 months. Defrost: Defrost portions in a covered container in the fridge overnight. Reheat until piping hot throughout before serving; do not defrost at room temperature.
Reheating: Defrost in the fridge if frozen, then reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir during reheating and add a splash of water if the sauce is very thick. Only reheat once.
Leftover ideas: Serve leftovers over jacket potatoes, spoon into toasted pitta breads, or loosen with extra stock to make a hearty soup.

Allergen information

The optional yoghurt contains milk. Check stock, tinned ingredients and flatbread labels for additional allergens.

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: 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.

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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Slow cooker

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

Slow Cooker Lamb Shoulder with Apricot, Chickpea and Tomato Stew

Name: Slow Cooker Lamb Shoulder with Apricot, Chickpea and Tomato Stew
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 4 servings
Ingredients: 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)

Tender lamb shoulder, sweet dried apricots and chickpeas cook slowly in a rich tomato sauce with aubergine and warming cumin and coriander. Serve with couscous, flatbreads or rice 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
Wooden spoon
Sharp knife and chopping board

Ingredients

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)

Substitutions

Lamb shoulder → Diced lamb leg (Use the same weight; it may become tender slightly sooner.)
Baby spinach → Chopped spring greens (Add them for the final 10 minutes instead of the final 5 minutes.)
Plain yoghurt → Natural dairy-free yoghurt (Use a dairy-free option if needed, or leave it out.)

Instructions

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.
Add the onion, carrots and aubergine to the same pan and cook for 4 minutes, stirring and scraping up any browned pieces. Add the garlic, cumin, ground coriander, smoked paprika and allspice, then cook for 1 minute.
Stir the chopped tomatoes, stock and tomato purée into the frying pan. Bring to a gentle simmer, then pour the mixture over the lamb in the slow cooker.
Add the apricots and chickpeas to the slow cooker and stir everything together. Cover and cook on low for 8 hours, or until the lamb is tender and the sauce has thickened.
Stir in the lemon zest, lemon juice and baby spinach. Replace the lid for 5 minutes, until the spinach has wilted, then taste and adjust the seasoning.
Scatter with the fresh coriander and serve with couscous, rice or warm flatbreads. Add a spoonful of yoghurt at the table if liked.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate in a covered container within two hours. Keep for up to 3 days in the fridge. Freeze in suitable portions for up to 3 months. Defrost: Defrost portions in a covered container in the fridge overnight. Reheat until piping hot throughout before serving; do not defrost at room temperature.

Defrost in the fridge if frozen, then reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir during reheating and add a splash of water if the sauce is very thick. Only reheat once.

Serve leftovers over jacket potatoes, spoon into toasted pitta breads, or loosen with extra stock to make a hearty soup.

Allergen information

The optional yoghurt contains milk. Check stock, tinned ingredients and flatbread labels for additional allergens.

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

Slow Cooker Lamb Shoulder with Apricot, Chickpea and Tomato Stew

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Lamb Shoulder with Apricot, Chickpea and Tomato Stew

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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