Lamb as I always say, is more expensive than other choices of meat. However you can use other ingredients to bulk it out & make it go further.This recipe does just that with the addition of chickpeas. With lovely warm spices like cinnamon & cumin this stew is also full of flavour & perfect for a cold day!
Serves 4 Approx £1.29 per serving
Prep time 10 minutes Cooking time 8 hours on low setting (depending on your make of slow cooker)
500g diced lamb shoulder
1 onion, halved & sliced
1 red pepper, cut into strips
1 tin chickpeas, drained & rinsed
500ml veg or beef stock
2 tbsp tomato puree
1 tsp each of ground cinnamon, ground cumin, ground coriander, turmeric & paprika
1tsp garlic powder or 2 cloves crushed or grated
1/2 tsp of cayenne pepper (or more if you want it spicier!)
2 tbsp plain flour
salt & pepper
In a bowl mix together the flour & spices.
Put the lamb into a large bowl, add the seasoned flour & toss to coat the meat.
Put the onion & peppers into your slow cooker dish.
Add the chickpeas, lamb, stock & tomato puree. Season with salt & pepper.
Stir well,put on the lid & set the timer for 8 hours on the low setting.
Serve with cous cous & warm pitta breads for dunking.