Slow Cooked Lamb with Apricots

There’s nothing better than walking through the door to the comforting aroma of a slow cooked meal. Slow Cooked Lamb with Apricots is one of those dishes that feels like a treat—rich, tender, and full of flavour—yet the slow cooker has done all the hard work for you. Lamb neck chops are an affordable cut that shines with long, gentle cooking. They can be fatty, so try to choose pieces with less visible fat—but don’t worry, a little marbling adds incredible depth and richness. This dish doesn’t tie itself to any one cuisine, which means you can serve it your way—over fluffy rice, buttery mashed potato, or crusty bread to soak up every last drop.

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Slow Cooked Lamb with Apricots

Ingredients:

2 large onions, finely chopped

4 garlic cloves, sliced

5cm fresh ginger, grated

2 tbsp olive oil

1.5kg lamb neck chops

2 cinnamon sticks

8 cloves

6 cardamom pods

Good pinch of saffron

2 bay leaves

2 tsp ground coriander

3 tbsp ground almonds

250g dried apricots

Salt’n’Peppa for seasoning (or use salt and pepper)

500ml lamb or vegetable stock

Instructions:

Heat olive oil in a large pan over medium heat. Add onions, garlic, and ginger and cook gently for 10–15 minutes until softened but not browned.

Increase heat slightly and add the lamb neck chops. Brown on both sides to develop flavour, then transfer to the slow cooker.

Add cinnamon sticks, cloves, cardamom pods, saffron, bay leaves, ground coriander, ground almonds, and Salt’n’Peppa seasoning to the slow cooker. Pour in the stock and stir gently to combine.

Cover and cook on low for 6–8 hours or on high for 3–4 hours until the lamb is tender and falling apart.

Stir in the dried apricots about 30 minutes before cooking finishes to soften and sweeten the sauce.

Remove bay leaves and whole spices. Adjust seasoning with more Salt’n’Peppa if needed. If sauce is too thin, cook uncovered on high for 15-20 minutes to reduce. Serve with rice, couscous, or crusty bread.