Recently in a post I said something unflattering about lamb. Yes, I know it’s only a meat and it won’t get offended but I’ve been thinking about it and I do actually like lamb. I didn’t use to, but then I didn’t use to like beef either. I don’t think roast lamb is ever going to be my favourite meal but slow cooked like this? Yes, that’s something that could get on to my favourites list.
I adapted the recipe from one in the November Sainsbury’s magazine which was for lamb shanks. I used lamb neck instead. It’s cheaper so is good if you are on a tighter budget and it’s a great piece of meat for slow cooking too. This had about 8 hours in the slow cooker and it was falling apart but still lovely and moist when it was ready. One of the things I loved about this and will do again in the future was using the cooking liquid from the slow cooker to hydrate the couscous. It was a perfect way of making really tasty couscous and of course it went well with the lamb it was served with afterwards.
The fresh herbs brighten up the dish at the end and the toasted almonds add a lovely crunchy and nutty dimension to the meal too. Sometimes a slow cooked meal can be a bit mushy so this was a great way of giving it some texture and freshness.
Ingredients – Serves 2
300g lamb neck
2 tsp ground coriander
1 tsp cumin
1/2 tsp cinnamon
1 red onion, thinly sliced
1 clove garlic, diced
Small piece of root ginger, peeled and finely diced
500ml chicken stock
Handful of almonds
Small handful of dried apricots
Handful of mint leaves, stalks removed
Handful of parsley leaves
How to Make Slow Cooked Lamb with Apricots and Almonds
1. Put the lamb in the bottom of the slow cooker. Add the spices and mix into the lamb. Add the onion, ginger and garlic. Add just enough stock to cover the lamb. Cook on low for 7 hours.
2. Add the dried apricots to the slow cooker and cook for another hour.
3. Put the almonds in a dry frying pan and heat gently, keep shaking the pan so they don’t burn. When they are golden, set them aside until you are ready to serve.
4.Take the lamb out of the slow cooker but put it somewhere where it keeps warm.
5.Put the couscous and most of the chopped herbs in a bowl. Ladle about 160ml of the liquid from the slow cooker over the couscous. Cover and leave for 10 minutes.
6. Put the pot from the slow cooker on the hob and simmer to reduce the liquid a little.
7. Serve the lamb on top of the couscous, topped with the liquid from the slow cooker, the toasted almonds and the extra herbs. You could also add some lemon wedges and harissa.
I am linking this to Tasty Tuesdays at Honest Mum.