1.Heat half the oil in a large frying pan, cook lamb, until browned all over, then place in a 4.5-litre (18-cup) slow cooker.
2.Heat remaining oil in same pan, cook onion, fennel, carrot, garlic and chilli, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Place vegetable mixture into cooker. Stir in the water, stock, tomatoes and chickpeas. Cook, covered, on low, for 10 hours.
3.Remove lamb from cooker. When cool enough to handle, remove meat from bones, shred meat, discard bones. Stir meat, peas and coriander leaves into cooker. Season to taste.
To freeze. Complete the recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through