1.Rinse lentils under cold water until water runs clear; drain.
2.Combine lamb, seasoning, pumpkin, stock, tomatoes, chickpeas and lentils in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
3.Remove lamb from cooker. When cool enough to handle, remove meat from bones; shred coarsely. Discard bones. Return meat to cooker; season to taste. Serve sprinkled with parsley.
Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve.
Note
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