Slow cooker recipes

Lamb, harissa and chickpea casserole

lamb, harissa and chickpea casserole
6
7H 35M

Ingredients

Method

1.

Toss lamb in flour to coat, shake off excess. Heat half the oil in large frying pan, cook lamb, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.

2.

Heat remaining oil in same pan, cook onion, garlic and ginger, stirring, until onion softens. Add allspice, cook, stirring, until fragrant. Add ½ cup of the stock, cook, stirring, until mixture boils.

3.

Stir onion mixture into cooker with remaining stock, harissa, rind and chickpeas. Cook, covered, on low, 7 hours.

4.

Season to taste, sprinkle casserole with mint.

suitable to freeze at the end of step 3.

Note

Related stories