- 1 tablespoon coconut oil or ghee
- 1 medium white onion, chopped
- 1/2 teaspoon salt
- 700 g /1.5 lb lamb steak, diced
- 1 large carrot, sliced thick
- 4 peels of lemon (not 4 lemons, but rather 4 small peeled ribbons of the rind)
- 1 teaspoon cinnamon powder
- 1 1/2 teaspoon cumin powder
- 1 1/2 teaspoon coriander seed powder
- 1/2 teaspoon allspice (optional, a few cloves can be used instead
- 1 teaspoon onion powder
- 2 tablespoons lemon juice
- 2 large cloves of garlic, sliced
- 6–7 dried apricots, sliced in thirds
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 1/2 cups water
- 1 teaspoon salt
- 1/4 cup toasted almond slivers
- Handful of chopped fresh parsley
- If your slow cooker vessel is heatproof, place it on the stove over medium-high heat. Alternatively, use a large frying pan or saucepan for this first step.
- Add the onion, coconut oil and salt and sauté for 2 minutes. Follow with the lamb, carrots and lemon peel, and stir through for a minute. Now add the spices and stir through to release the aromas before adding the rest of the ingredients (except for almonds and parsley). Stir through and bring to a boil.
- Place the vessel with the lamb stew back on the slow cooker base and set to HIGH for 4 hours, MEDIUM for 6 or LOW for 8 hours. If using a different saucepan, transfer the contents to the slow cooker vessel and set the timer as mentioned above.
- After 4 or more hours, as per your heat setting, transfer the slow cooker vessel to the stove and set the heat to high. Again, if the vessel is not heatproof, transfer the casserole contents into a saucepan. Cook uncovered for 10 minutes, stirring regularly, allowing some of the liquid to evaporate. Add the almonds half way through and mix together (reserve a few almonds for garnish). Taste for salt and feel free to add some chilli, if you like.
- Serve with cauliflower rice or couscous, regular rice or some greens.