I made this wonderfully aromatic lamb stew in my slow cooker for two – a much-loved appliance in my kitchen. You could, of course, do it in the oven, too, just keep the temperature on low (around 120C) and check that the stew doesn’t get too dry…add more stock if you need to.
Rubbing the spices thoroughly through the lamb before cooking adds an exotic flavour to the meat and the lovely brothy sauce. Healthy, delicious, quick and easy to make, this stew freezes beautifully, too.
For the rub
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp dried mint
For the stew
400g neck of lamb, chopped into large chunks
230g tin of chopped tomatoes
215g tin of butter beans
215g tin of chickpeas
200ml lamb stock
1 cinnamon stick
2 chopped dried chilles
100g diced butternut
100g diced sweet potato
Grind all the rub ingredients together using a mortar and pestle. Add the lamb pieces and mix well so they are thoroughly coated with the spices.
Heat the slow cooker to high and pour in 1 tbsp vegetable oil. When it’s heated, add the lamb and stir, coating with the oil. Put the lid back on the slow cooker and let the lamb slowly brown for about 15 mins.
Add the stock, tomatoes, cinnamon stick and chillis. Replace the lid and cook for 1 1/2 hours on low.
Then add the chickpeas, beans, butternut and sweet potato and cook for another 1 hour.
Serve with crusty bread to mop up the juices.