I have made this in the slow cooker and without the pomegranite seeds and it tasted great.
1 Preheat the oven to 160C/140C Fan/Gas 3. Put lamb in casserole dish with the spice rub and 1 teaspoon oil, and toss. Heat the rest of the oil in a frying pan and cook the onion until golden. Add to the meat and pour in 400ml hot water to cover the meat. Cover and cook in the oven for 2 hours
2 Stir in the next 5 ingredients. Return to the oven for another 30 minutes.
3 Mix cornflour with 3 tablespoons cold water. Stir into casserole, cover and cook for another 15 minutes. Serve with couscous mixed with coriander.
I also make this in the slow cooker.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6|
|Calories from Fat: 222 (51%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 213mg||66 %|
|Sodium 62.7mg||2 %|
|Potassium 711.6mg||19 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 35.9g|
|Protein 17.3g||25 %|
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Calories per serving: 434
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