This lamb and chickpea pilau recipe is slow cooked for eight hours, resulting in fragrant spices and melt-in-your-mouth lamb.
Test Kitchen tip
To cook this pilau on a stovetop, prepare as directed using a large casserole pan over high heat; cook lamb 40-45 minutes over medium-high heat until tender; cook rice and chickpeas for 20 minutes over medium heat until cooked through.
Looking for more ways to cook with lamb? Take a look at our delicious lamb recipes. Or this collection of slow cooked curries.
Ingredients
Method
1.Heat half the oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook lamb, in batches, turning, until browned; remove
from cooker and set aside.
2.Heat remaining oil in cooker. Cook onion and garlic, stirring, for 5 minutes or until softened. Add spices; cook, stirring, for 1 minute or until fragrant. Return lamb to cooker with stock; mix to combine. Cook, covered, on low for 7 hours.
3.Add rice and chickpeas to cooker; stir to combine. Cook, covered, on high for 50 minutes. Season to taste.
4.Add sultanas to cooker and mix through the pilau; sprinkle with almonds.
5.Serve pilau topped with lime pickle and coriander sprigs.
