Slow cooked Australian lamb stew

Serves

Prep Time

10 mins

Cook Time

5-6 hours

Ingredients

1 kg boneless Australian lamb shoulder, cut into medium chunks

1 tbsp olive oil

3 tsp ground cumin

1 tbsp ground coriander

1 tbsp cayenne pepper

1 tbsp salt

1 tbsp pepper

2 medium onions, chopped

28-ounce can, diced tomatoes

¾ cup chicken stock

6 cloves garlic, minced

15-ounce can chickpeas, rinsed

6 ounces baby spinach

1 carrot, peeled, cut into medium chunks

1 parsnip, peeled, cut into medium chunks

1 turnip, cut into medium chunks

1 eggplant, cut into medium chunks

1 potato, peeled, cut into medium chunks

Place the lamb in a crockpot and add carrots and turnip.
Next, add onions, tomatoes, salt, garlic, cayenne pepper, coriander powder and pepper.
Pour olive oil, then add chickpeas, turnip, parsnip, potatoes, eggplant, chicken stock and mix well together.
Cover and cook until the lamb is tender for 5-6 hours.