Heat the chops slowly as well as sprinkle flavor and also spices over chops as well as emphasize. Brownish chops on each side as well as place in slow-moving cooker. Mix celery and also carrots in garlic and also more taste by including tomatoes as well as water to pan. Sprinkle over apricots and entire yams.
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1kg lamb shoulder chops
- 2 little red onions, reduced in large cubes
- 2 stalks celery, finely sliced
- 2 carrots, peeled, sliced
- 2 cloves garlic, crushed
- 2 parsnips, peeled, sliced
- 2 x 400g cans chopped tomatoes
- 1 1/2 cups water
- 1/2 cup halved dried apricots
- 400g yams
- 390g can chickpeas, drained
- 3 1/2 cups couscous
Step 1 Warmth a frying pan and also include half the olive oil. Preheat sluggish cooker to high. Sprinkle spice as well as flavoring over chops and also wipe in. Brown chops on each side as well as area in slow cooker.
Step 2 In same fry pan gently fry onions then cover as well as cook for a few minutes. Transfer to slow stove. Add the staying oil, celery and carrots. Cover as well as prepare for a couple of mins. Include garlic as well as stir via for 1 more minute. Contribute to slow down oven with parsnips.
Step 3 Include tomatoes and also water to frying pan then offer the boil. Put over the elements in slow-moving oven. Sprinkle over apricots as well as whole yams. Transform to reduced as well as delegate prepare for 6 hours.
Step 4 Driving test to see if the meat hurts (it should drop away from bones). Include chickpeas to lamb as well as chef for 30 more minutes. Prepare couscous adhering to packet instructions. Serve with warm couscous.