There’s nothing better than digging into a hot bowl of stew after a long day, and this slow-cooked Tunisian lamb stew with almonds will do the job. Finished with crunchy almonds and served with pearl couscous, this slow-simmering stew is great for cold nights.
1.Preheat a 5-litre (20-cup) slow cooker on high.
2.Heat oil in a large frying pan over high heat; cook lamb, in batches, for 3 minutes or until browned all over. Transfer to cooker.
3.Add chopped onion and garlic to same frying pan; cook, stirring, over medium-high heat for 3 minutes or until onion softens. Add spices; cook, stirring, for 1 minute or until fragrant. Stir in honey, canned tomatoes and stock; bring to the boil. Adjust cooker setting to low. Carefully pour tomato mixture over lamb in cooker. Cook, covered, for 3 hours.
4.Add pickling onions to cooker; stir to combine. Cook, covered, for 3 hours 30 minutes or until lamb is tender.
5.Stir in chickpeas; cook, uncovered, for 10 minutes or until heated through.
6.Sprinkle stew with almonds, serve with couscous.