Slow Cooker Orange-Spiced 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
• Mixing bowl
• Wooden spoon

• 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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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.