I’ve made this many times and used to cook it for a couple of hours in a low oven. When I bought my slow cooker it was one of the first things I cooked in it.
I’ve no idea where I got the recipe from, the ingredients are written down on a scrap of paper and some of the amounts have been adjusted since first being written. So I have a dual reason for blogging about it – one – to keep a record of my recipe for my use and – two – to be able to share one of my favourite recipes with you.
There is quite a list of ingredients – don’t be put off it’s all needed for a lovely full flavour that is a mix of sweet, savoury and a little spicy. If you don’t have a slow cooker dump it all in a casserole in a low oven for a couple of hours.
I use an 800g bag of ‘Value’ lamb chops. I trim the meat off the bones. You can use this or chump chops, leg chops, scrag end, neck or stewing lamb.
I serve it with cous cous – I cook it with chicken stock and then add half an onion sweated off with a pinch of the spices added to it, stirred in at the end.
For 4 very generous servings.
- 2 cloves garlic – crushed (or half teaspoon of Lazy Garlic)
- 100g ready to eat dried apricots
- 750g lamb (see above)
- 2 onions – sliced
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Cinnamon
- half tsp Turmeric
- half tsp ginger
- Can of chopped tomatoes
- 500ml chicken stock (home made or made up with stock cube/powder)
- 1 tablespoon honey
- 125ml red wine
- 2 sweet peppers – sliced
- 1 lemon quartered (remove before serving!)
- salt and pepper
- Trim lamb and fry quickly to seal and brown lightly. Transfer to the Slow cooker.
- Fry the onions until transparent, add spices and garlic and fry for a minute.
- Add the red wine and honey and bring to the boil. Tranfer to the slow cooker
- Add all other ingredients to the slow cooker and stir.
- Turn slow cooker to LOW put lid on and cook for 6 to 8 hours.
- After 5 hours check seasoning and adjust if required.
Serve with Cous-Cous, bread and extra vegetables if you wish.
I served it with cous-cous and flatbread – it’s from a recipe in Gino d’Acampo’s baking book. Easy peasy – fantastico!!
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