- 2 tablespoons olive oil
- ½ teaspoon cinnamon
- ½ teaspoon pepper
- ½ teaspoon salt
- 1kg lamb shoulder chops
- 2 small onions, cut in large cubes
- 2 stalks celery, finely sliced
- 2 carrots, peeled, sliced
- 2 cloves garlic, crushed
- 2 parsnips, peeled, sliced
- 2 x 400g cans chopped tomatoes
- 1 ½ cups water
- ½ cup halved dried apricots
- 400g yams
- 390g can chickpeagarbanzoXsgarbanzosX, drained
- 3 ½ cups couscous
1 Heat a frying pan and add half the olive oil. Preheat slow cooker to high. Sprinkle spice and seasoning over chops and rub in. Brown chops on each side and place in slow cooker.
2 In same frying pan gently fry onions then cover and cook for a few minutes. Transfer to slow cooker. Add the remaining oil, celery and carrots. Cover and cook for a few minutes. Add garlic and stir through for 1 more minute. Add to slow cooker with parsnips.
3 Add tomatoes and water to pan then bring to the boil. Pour over the ingredients in slow cooker. Sprinkle over apricots and whole yams. Turn to low and leave to cook for 6 hours.
4 Test to see if the meat is tender (it should fall away from bones). Add chickpeas to lamb and cook for 30 more minutes. Prepare couscous following packet directions. Serve with warm couscous.
Nutrition Info (per serve)
Total fat 13g
Saturated fat 4g
Dietary fibre 8g
Make it gluten free: Use gluten-free couscous and check cinnamon is gluten free.
To freeze: Pack in a freezer-safe container. Freeze for up to six weeks. To thaw, defrost in microwave for 10 minutes then reheat gently in a saucepan until simmering.
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