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Slow Cooker Orange-Spiced Lamb with Apricots and Chickpeas | DadTheFoodie

Slow Cooker Orange-Spiced Lamb with Apricots and Chickpeas recipe photograph

Instructions

Put the lamb in a bowl and toss with the flour, salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the lamb in batches, transferring it to the slow cooker as you go. Add a splash more oil if the pan looks dry.
Add the sliced onions to the frying pan and cook for 5 minutes, stirring, until softened. Stir in the garlic, cumin, ground coriander, cinnamon and smoked paprika for 30 seconds, then add the tomato purée and cook for 1 minute.
Pour the stock into the pan and scrape up any browned bits. Stir in the orange zest, orange juice and honey, then pour everything over the lamb in the slow cooker.
Add the dried apricots and stir gently. Cover and cook on low for 6 to 7 hours, until the lamb is very tender. Do not cook frozen lamb in the slow cooker; thaw it fully in the fridge first.
Stir in the drained chickpeas during the final 30 minutes of cooking so they warm through without becoming mushy.
Stir in the cornflour mixture, cover and cook for a further 10 to 15 minutes, or until the sauce has thickened. Stir through the lemon juice and most of the fresh coriander, then taste and adjust the seasoning.
Rest for 5 minutes before serving, scattered with the remaining coriander. Serve with couscous, rice or warm flatbreads and a green vegetable.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Mixing bowl
Wooden spoon

Swaps and substitutions

Boneless lamb shoulder → Lamb leg steaks or diced lamb shoulder
Trim excess fat and keep the pieces roughly the same size.
Dried ready-to-eat apricots → Dried dates or prunes
Use the same weight and halve larger pieces.
Fresh coriander → Fresh flat-leaf parsley
The flavour will be milder but still works well.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days in the fridge, or freeze for up to 3 months. Defrost: Defrost the frozen lamb dish in a covered container in the fridge overnight. Once defrosted, use within 24 hours and reheat until piping hot.
Reheating: Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, or in the microwave, until piping hot throughout. Add a splash of water or stock if the sauce has thickened too much.
Leftover ideas: Shred any leftover lamb into toasted wraps with salad and yoghurt, or spoon it over a baked potato with a little extra coriander.

Allergen information

The recipe is naturally dairy-free. Couscous and some flatbreads contain wheat and gluten, so use gluten-free alternatives if needed. Check stock labels for allergens.

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: 420 min
Servings: 5

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Ingredients

Recipe serves 5

Adjust servings

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

1.2 kg boneless lamb shoulder, cut into 4 cm chunks
2 tablespoons plain flour
2 tablespoons vegetable oil
2 large onions, thinly sliced
3 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon sweet smoked paprika
500 ml reduced-salt lamb or chicken stock
1 large orange, finely grated zest and juice
150 g dried ready-to-eat apricots, halved
2 x 400 g tins chickpeas, drained and rinsed
1 tablespoon tomato purée
1 tablespoon honey
2 tablespoons cornflour mixed with 3 tablespoons cold water
15 g fresh coriander, roughly chopped
1 tablespoon lemon juice
1 pinch salt
1 pinch black pepper

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Slow cooker

Tags: Slow cooker, Lamb, Family dinner, One-pot meal, Freezer-friendly, Make ahead, Apricots, Chickpeas

Slow Cooker Orange-Spiced Lamb with Apricots and Chickpeas

Name: Slow Cooker Orange-Spiced Lamb with Apricots and Chickpeas
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 5 servings
Ingredients: 1.2 kg boneless lamb shoulder, cut into 4 cm chunks; 2 tablespoons plain flour; 2 tablespoons vegetable oil; 2 large onions, thinly sliced; 3 garlic cloves, finely chopped; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon sweet smoked paprika; 500 ml reduced-salt lamb or chicken stock; 1 large orange, finely grated zest and juice; 150 g dried ready-to-eat apricots, halved; 2 x 400 g tins chickpeas, drained and rinsed; 1 tablespoon tomato purée; 1 tablespoon honey; 2 tablespoons cornflour mixed with 3 tablespoons cold water; 15 g fresh coriander, roughly chopped; 1 tablespoon lemon juice; 1 pinch salt; 1 pinch black pepper

Tender lamb shoulder cooks slowly with orange, cinnamon and cumin until it is rich and spoon-soft. Chickpeas and dried apricots add sweetness and substance, making this an easy family supper with couscous or flatbreads.

Prep: 25 min
Cook: 7 hrs
Total: 7 hr 25 min
Servings: 5

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Mixing bowl
Wooden spoon

Ingredients

1.2 kg boneless lamb shoulder, cut into 4 cm chunks
2 tablespoons plain flour
2 tablespoons vegetable oil
2 large onions, thinly sliced
3 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon sweet smoked paprika
500 ml reduced-salt lamb or chicken stock
1 large orange, finely grated zest and juice
150 g dried ready-to-eat apricots, halved
2 x 400 g tins chickpeas, drained and rinsed
1 tablespoon tomato purée
1 tablespoon honey
2 tablespoons cornflour mixed with 3 tablespoons cold water
15 g fresh coriander, roughly chopped
1 tablespoon lemon juice
1 pinch salt
1 pinch black pepper

Substitutions

Boneless lamb shoulder → Lamb leg steaks or diced lamb shoulder (Trim excess fat and keep the pieces roughly the same size.)
Dried ready-to-eat apricots → Dried dates or prunes (Use the same weight and halve larger pieces.)
Fresh coriander → Fresh flat-leaf parsley (The flavour will be milder but still works well.)

Instructions

Put the lamb in a bowl and toss with the flour, salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the lamb in batches, transferring it to the slow cooker as you go. Add a splash more oil if the pan looks dry.
Add the sliced onions to the frying pan and cook for 5 minutes, stirring, until softened. Stir in the garlic, cumin, ground coriander, cinnamon and smoked paprika for 30 seconds, then add the tomato purée and cook for 1 minute.
Pour the stock into the pan and scrape up any browned bits. Stir in the orange zest, orange juice and honey, then pour everything over the lamb in the slow cooker.
Add the dried apricots and stir gently. Cover and cook on low for 6 to 7 hours, until the lamb is very tender. Do not cook frozen lamb in the slow cooker; thaw it fully in the fridge first.
Stir in the drained chickpeas during the final 30 minutes of cooking so they warm through without becoming mushy.
Stir in the cornflour mixture, cover and cook for a further 10 to 15 minutes, or until the sauce has thickened. Stir through the lemon juice and most of the fresh coriander, then taste and adjust the seasoning.
Rest for 5 minutes before serving, scattered with the remaining coriander. Serve with couscous, rice or warm flatbreads and a green vegetable.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days in the fridge, or freeze for up to 3 months. Defrost: Defrost the frozen lamb dish in a covered container in the fridge overnight. Once defrosted, use within 24 hours and reheat until piping hot.

Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, or in the microwave, until piping hot throughout. Add a splash of water or stock if the sauce has thickened too much.

Shred any leftover lamb into toasted wraps with salad and yoghurt, or spoon it over a baked potato with a little extra coriander.

Allergen information

The recipe is naturally dairy-free. Couscous and some flatbreads contain wheat and gluten, so use gluten-free alternatives if needed. Check stock labels for allergens.

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

Slow Cooker Orange-Spiced Lamb with Apricots and Chickpeas

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Orange-Spiced Lamb with Apricots and Chickpeas

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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