Lamb & chickpea pilau
SERVES 4 PREP TIME + COOK TIME 8 HOURS 30 MINUTES
2 tablespoons extra virgin olive oil
1kg boned lamb shoulder, cut into 2cm pieces
1 large onion (200g), sliced thinly
4 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground allspice
½ teaspoon chilli powder
3 cups (750ml) chicken stock
2 cups (400g) basmati rice
400g can chickpeas, drained, rinsed
⅔ cup (110g) sultanas
½ cup (70g) slivered almonds, toasted lime pickle and fresh coriander sprigs, to serve
1 Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (high) setting. Cook lamb, in batches, turning, until browned; remove from cooker and set aside.
2 Heat remaining oil in cooker. Cook onion and garlic, stirring, for 5 minutes or until softened. Add spices; cook, stirring, for 1 minute or until fragrant. Return lamb to cooker with stock; mix to combine. Cook, covered, on low for 7 hours.
3 Add rice and chickpeas to cooker; stir to combine. Cook, covered, on high for 50 minutes. Season to taste.
4 Add sultanas to cooker and mix through the pilau; sprinkle with almonds.
Serve pilau topped with lime
