Ingredients
1 kg lamb shoulder chops
1 tsp cinnamon
1 tsp cumin
1 tsp SIDS CRAZY SALT
1 tsp ginger powder
1 tsp paprika
1 tsp turmeric
1 tsp chilli flakes
2 cloves garlic, chopped
1 large onion, chopped in chunks
10 prunes
10 dried apricots
12 blanched almonds
2 tsp instant Chicken OXO
1 cup water
2 tbsp cornflour
Directions
Spray the bowl with oil and turn crockpot to LOW.
Trim the chops, removing the fat and bones, discarding the fat.
Measure SIDS CRAZY SALT and the remaining spices into a small bowl, add chilli and mix well. Sprinkle over the lamb until completely coated then place in cooker - including the bones. Cover with garlic and onion then layer the fruits and almonds.
Mix together stock and water then pour into the cooker beside the lamb. Cover and cook for 9 hours.
Before serving, remove the lamb and discard the bones. Thicken the liquid with cornflour mixed to a paste with some of the liquid. Allow a few minutes to thicken then serve in bowls with crusty or naan bread.
