Ingredients

300g diced lamb shoulder
3 tbsp fresh coriander, chopped
1 tbsp dried parsley
4 garlic cloves, grated
1 tbsp paprika
2 tsp ground ginger
1/2 tsp cumin
1 tsp pepper
1 tsp cinnamon
1 tbsp olive oil
1 large onion, finely sliced
1/2 tbsp turmeric
1 tsp salt
6 medium potatoes, peeled and sliced into rounds
1 tin chopped tomatoes (400g)
1 tin chickpeas (400g), drained
400ml beef stock (made with Oxo)

Method

Marinate the Lamb (Chermoula):
In a bowl, mix the lamb with coriander, parsley, garlic, paprika, ginger, cumin, pepper, cinnamon, and olive oil. Let it sit for at least 30 minutes to soak up all the flavors.

Place the sliced onions at the bottom of the slow cooker. Sprinkle with turmeric and salt.
Add the marinated lamb on top of the onions along with half of the tinned tomatoes/potatoes & chickpeas
Repeat until ingredients are all in the slow cooker.

Pour the beef stock over the layers.

Cover and cook:

High: 6 hours
Low: 8-10 hours

Budget-Friendly Tips:

Stretch the Meat: Reduce lamb to 200g and add more chickpeas or potatoes.
Make it Vegan: Skip the lamb and double the chickpeas for a plant-based option.
Bulk Cooking: Double the recipe and freeze portions for easy midweek meals.