Serves 14
- 1.5kg lamb leg roast (boneless)
- 2 brown onion
- 4 celery sticks
- 6 large carrots (try frozen veg instead ~1kg?)
- 4tsp ground cummin
- 4tsp ground corrinder
- 1l (4 cups) chicken stock)
- 1 squeezed lemon
- 1Tbs honey
- 2Tbs tomato paste
- 2x400g can chickpeas
- 200g dried apricots
- 2x cinnamon sticks
- 1 can corn kernels (optional)
- mint sauce to serve
- Dice lamb into ~1.5cm cubes. Dice onions, finely slice celery. Slice carrots. Drain chickpeas. Prep chicken stock. Dice apricots.
- Brown lamb medium-high and add to slow cooker.
- Medium heat the onion, celery, carrot, cumin, corriander, cinamon for about 5 minutes. Transfer to slow cooker.
- Add stock, lemon, honey tomato paste to slow cooker.
- Cook on high for ~3.5hrs
- Add chickpeas, apricots + corn kernels
- Cook for 30 minutes.
Serve with mint sauce
Origional recipe: https://www.taste.com.au/recipes/healthy-slow-cooker-apricot-lamb-recipe/srdkqd4f?r=healthy&h=Healthy
Tags: Slow Cooker