Slow cooker recipes

Lamb, spinach and chickpea rice pilaf

Slow-cooker meals are a blessing during the working week, especially in the colder months. Let this lamb, spinach and chickpea pilaf greet you at the end of a busy day.
lamb, spinachand chickpea rice pilaf
8H 30M




Cut lamb into 2cm (¾-inch) pieces. Heat half the oil in a large frying pan over medium heat; cook lamb, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.


Heat remaining oil in the same pan; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add spices; cook, stirring, for 1 minute or until fragrant. Stir in stock; bring to the boil. Transfer mixture to the slow cooker. Cook, covered, on low, for 7 hours.


Stir in rice; top with silver beet and chickpeas. Cook, covered, on high, for 50 minutes. Season to taste.


Stir in raisins, pine nuts and coriander to serve.

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