In winter this is my favourite casserole. It is so delicious and warming to the soul and the whole family loves it. You can increase or decrease the amount of meat, vegetables, spices and chickpeas depending on your taste and preference and the amount of people you are feeding. It is high in protein with the lamb and chickpeas, it has an amazing Moroccan spice flavour and has loads of vegetables. With the addition of the dates and apricots it has a slightly sweet taste.
800g lamb chunks
1 onion or spring onion
½ tsp Turmeric
½ tsp Cinnamon
1 tsp ground coriander
1 tsp ground cumin
½ tsp Chilli flakes
¼ tsp nutmeg
Sweet potato chopped
1 tin tomato
1-2 tins chickpeas, rinsed and drained well
1 tin apricots (optional)
½ cup Chicken stock
½ cup pitted dates
Put oil into frypan and brown lamb for about 4 mins each side. Place into slow cooker. Using same pan add onions and cook until slightly softened. Then add garlic, cumin, coriander, cinnamon, nutmeg, turmeric and chilli and cook until fragrant and then place into slow cooker.
Place chopped up vegetables into slow cooker and tinned tomato and chickpeas. Pour the liquid from the tin of apricots into slow cooker but keep the apricots to add later. Add chicken stock.
Cover and cook on low for 6-8 hours or high 3-4 hours. Towards the end add pitted dates and the tinned apricots.
Serve with couscous, quinoa or rice.
Nicole Haak is an experienced Melbourne Naturopath whose gentle approach and warm nature enable her to be an empathetic and supportive practitioner who takes a genuine interest in her clients’ needs. She has a deep passion for what she does. This is evident by her holistic approach to helping her patients find solutions to their health concerns and improve their quality of life.