Slow Cooked Lamb & Rhubarb

Ingredients

• 600g Diced Lamb Shoulder
• Oil for Browning Meat
• 3 Onions (chopped)
• 3 Cloves Garlic (crushed/chopped/sliced)
• 2 tsp Coriandar Seeds
• 2 tsp Cumin
• 2 tsp Cinamon
• 2 tsp Sumac
• 2 tbsp Tomato Puree/Paste
• 2 tsp Sun Dried Tomato Chili Chutney (Optional!!)
• 2 Lamb Stock Cubes
• 500ml Water
• 400g Rhubarb (washed, trimmed and chopped into 2cm pieces)
• 400g Tinned Chickpeas
• 2 tbsp Honey
• 30g Flat Leaf Parsley (chopped)

Method

1. Brown lamb in oil and add to slow cooker.
2. Add onion, garlic spices, tomato puree, chutney (if using), stock cubes and water.
3. Cook on high for 4 hours.
4. Add chickpeas, rhubarb, honey and parsley and cook for another hour, or until rhubarb is very soft.
5. Serve with your choice of sides - I went for Bulgur Wheat and a dollop of Greek Yoghurt.