Makes enough for 6 people. Fab for dinner parties.
- 2 pounds of lamb shoulder no bone (or 2.5 pounds of lamb shoulder with bone). Diced into 1.5 inch cubes, or in hunks with the bones. The bone-in version is good because you get all that nice flavour from slow cooking the bones, but it's harder to actually eat.
- 2 cans of chickpeas, drained (15oz cans)
- 1 medium white or yellow onions, diced small
- 3 peeled medium plum tomatoes (canned is best), diced into 1cm chunks
- 1 tablespoon tomato paste
- ~8 large medjool dates, pitted, and diced into 1cm chunks
- 4 cups beef broth (chicken will also do but it's less hearty tasting) (aka one box of college inn beef broth)
- Zest from 1 lemon
- Spices (all to taste, approximate)
- Salt: 3 teaspoons
- Black pepper: 2 teaspoons
- Cayenne: 1/4 teaspoon
- Cumin: 1 heaping tablespoon
- Ginger: 1 tablespoon minced fresh ginger
- Cinnamon: 2 sticks
- (Optional: 2 teaspoons ground coriander, 1 teaspoon fennel seeds, 2 teaspoons fresh chopped cilantro
- Sear the lamb (hot oil, don't over crowd, get a good sear on all sides of the lamb)
- Put everything into the slow cooker except the lemon zest
- Cook on high for 4-5 hours, or on low for 6-8 hours
- Add lemon zest ~30 minutes before serving
- Pair with couscous or rice
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