Slow cooker recipes

Lamb and chickpea pilau

A delicious slow cooker rice dish. We've included the stovetop instructions too!
Lamb and chickpea pilau
8H 5M
8H 30M

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.



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.

Related stories