2 tbsp olive oil
1.2 kg boned lamb shoulder,chopped
1 large brown onion, thickly sliced
4 cloves garlic, crushed
2 tbsp ras el hanout or Moroccan spice mix
2 cups (500ml) chicken stock
1/2 cup (125ml) water
1 tbsp honey
2 medium kumara, chopped coarsely
400 g canned chickpeas , rinsed and drained
1 cinnamon stick
3 cardamom pods, bruised
1/2 cup raisins, halved
1/2 cup fresh coriander leaves, loosely packed
1/3 cup roasted almonds flakes
Heat half the oil in large frying pan.
Cook lamb, in batches, until browned. Remove from pan.
Heat remaining oil in same pan.
Cook onion and garlic, stirring, until onion is soft. Add spice mix and cook, stirring, until fragrant. Remove from heat.
Stir in stock, the water and honey.
Place kumara in 4.5-litre (18-cup) slow cooker.
Stir in chickpeas, cinnamon, cardamom, lamb and onion mixture.
Cook, covered, on low, 6 hours.
Season to taste.
Stir in raisins and coriander.
Sprinkle with nuts to serve.
Suitable to freeze (without garnishes)
Recipe source: Australian Women's Weekly Slow Cooker: The Complete Collection