Ingredients
-
1 tbsp olive oil
-
350g lamb neck, trimmed and cut into 3cm pieces
-
1 red onion, finely chopped
-
2 carrots, peeled and chopped
-
1/4 tsp ground turmeric
-
1 tsp ground ginger
-
1/2 tbsp ground cumin
-
1/2 tbsp smoked paprika
-
1/2 tsp cayenne chilli powder
-
1 green pepper, deseeded and cut into chunks
-
1 x 400g tin chopped tomatoes
-
1/2 tbsp tomato purée
-
250ml stock, made with 1 lamb or Kallo yeast-free stock cube
-
75g dried apricots, chopped
-
50g dried prunes, chopped
-
2 garlic cloves, crushed
-
1 cinnamon stick
-
1 tbsp runny honey
-
Pinch of saffron, mixed with water
-
1 x 400g tin chickpeas, drained
-
1 aubergine, cut into chunks
-
2 tbsp flaked almonds, toasted
-
1 tbsp fresh coriander, finely chopped
-
1 tbsp fresh flat-leaf parsley, finely chopped
Directions
-
Heat the olive oil in a pan over a medium heat, then brown the lamb on all sides and transfer to the Instant Pot.
-
In the residual oil, add the onions and carrots to the pan and sauté for 4-5 minutes until starting to colour, then transfer to the slow cooker.
-
Add all of the dried spices, green peppers, chopped tomatoes, tomato purée, lamb stock, apricots, prunes, garlic, cinnamon stick, honey and saffron to the slow cooker, then stir well.
-
Cook on high for 6 hours, then stir in the chickpeas and aubergine. Cook for 1 hour more, then transfer to a serving dish and stir through the almond flakes. Sprinkle with coriander and parsley before serving.
