Traditionally served with couscous but creamy mashed potatoes would also be delicious.

Slow-Cooker Time: 8 hours

Preparation Time:

Cooking Time:

Serves: 6

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Ingredients

  • 750 g Ontario Lamb Shoulder, cut into 1-inch (2.5 cm) chunks
  • 1 can (540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) dried apricots, halved  
  • 1 tbsp (15 mL) ground coriander
  • 2 tsp (10 mL) ground cumin 
  • 1 tsp (5 mL) each paprika and salt 
  • 1/2 tsp (2 mL) each cayenne pepper and ground cinnamon
  • 1/4 tsp (1 mL) black pepper
  • 1 tbsp (15 mL) vegetable oil
  • 2 Ontario Carrots, chopped
  • 1 Ontario Onion, chopped  
  • 1 tbsp (15 mL) minced fresh gingerroot 
  • 1 clove Ontario Garlic, minced
  • 1 cup (250 mL) sodium-reduced beef broth
  • 2 tbsp (25 mL) tomato paste
  • 3 cups (750 mL) cooked couscous
  • 2 tbsp (25 mL) chopped fresh Ontario Coriander Leaves

Instructions

Place lamb, chickpeas and apricots in 6 quart (6 L) slow-cooker. 

In small bowl, combine ground coriander, cumin, paprika, salt, cayenne, cinnamon and black pepper; set aside.  

In large nonstick skillet, heat oil over medium heat. Add carrots and onion; cook for 5 minutes. Add ginger, garlic and spice mixture, stir about 30 seconds or until fragrant. 

In small bowl, whisk together broth and tomato paste; stir into vegetables. Bring to simmer. Pour into slow-cooker, stirring to combine. Cover, cook on LOW for 6 to 8 hours or until lamb is tender. Serve over couscous; top with coriander. 

Nutritional information

1 Serving:

Protein: 24 grams
Fat: 10 grams
Carbohydrate: 54 grams
Calories: 400
Fibre: 6 grams
Sodium: 580 mg