800g stewing lamb (such as shoulder), cut into 1″ pieces
1 tsp ground ginger
1 tbs ground coriander
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tbs olive oil
1 onion, finely diced
1/2 cup red lentils, rinsed well
3/4 cup chicken stock
1 can / 400g diced tomatoes
1 can / 400g cooked chickpeas, rinsed and drained
3 cups fresh baby spinach leaves
salt and pepper, to taste
optional: plain yogurt, served on the side
1 1/2 cups dried quinoa
1 cup dried apricots, finely chopped
1/2 tsp ground cinnamon
Place the lamb, ginger, coriander, cumin, cayenne pepper and olive oil in the slow cooker, stirring well to coat the lamb in the spices. Add the onion, red lentils, chicken stock and tomato, stirring to combine, trying to get as many lentils covered with liquid as possible.
Place the lid on the slow cooker, and cook for 4-5 hours on High, until the lamb is very tender and the lentils have melted into the sauce. Season with salt and pepper, to taste. The stew can stay on the Keep Warm setting until ready to serve. Just before serving, stir in the chick peas and spinach, cover the pot and let stand on the Keep Warm setting for 10 minutes, until the spinach has wilted.
Meanwhile, make the quinoa: Make the quinoa according to packet instructions. Stir through finely diced apricots and 1/2 tsp cinnamon.