LAMB WITH SWEET POTATO & RAISINS

PREP + COOK TIME 4 HOURS 25 MINUTES SERVES 6

2 tablespoons olive oil

1.2kg boned lamb shoulder,

chopped coarsely

1 large brown onion (200g),

sliced thickly

4 cloves garlic, crushed 2 tablespoons ras el hanout

2 cups (500ml) chicken stock

½ cup (125ml) water

1 tablespoon honey

2 medium sweet potatoes (800g),

chopped coarsely

400g can chickpeas, rinsed, drained 1 cinnamon stick

3 green cardamom pods, bruised

1/3 cup (50g) raisins, halved

1/3 cup (55g) coarsely chopped

blanched almonds, roasted

½ cup loosely packed fresh

coriander leaves

1 Heat half the oil in a large frying pan; cook lamb, in batches, for 3 minutes or until browned all over. Remove lamb from pan.

2 Heat remaining oil in same pan; cook onion and garlic, stirring, for 2 minutes or until onion is soft. Add ras el hanout; cook, stirring, for 1 minute or until fragrant. Remove from heat; stir in stock, the water and honey.

3 Place sweet potato in a 4.5-litre (18-cup) slow cooker; mix in chickpeas, cinnamon, cardamom, lamb and onion mixture. Cook, covered, on low, for 4 hours. Season. 4 Stir in raisins; serve sprinkled with nuts and coriander.