For a 3.5-4.5 litre slow cooker. Serves 4-6
While it may sound unusual, lamb and quince is a classic North African combination, and makes for one of the most delicious braises I have ever tasted. The acidity of the quince is balanced by the creamy sweet potato, creating the perfect match for the lamb.
1kg lean diced lamb
200g quinces, peeled, cored and cut into 1.25cm cubes
250g sweet potatoes, peeled and cut into 1cm cubes
2 onions, diced
1 teaspoon ground cumin
½ teaspoon ground cardamom
2 teaspoons tomato chutney
2 teaspoons sherry (any sort)
1 tablespoon tomato sauce (ketchup)
1 teaspoon brown sugar
2 teaspoons quince jelly or apricot jam
1 cup chicken or vegetable stock, or water
½ teaspoon salt
3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water
mashed potato, to serve
seasonal vegetables, to serve
Place all the ingredients except the cornflour paste, mashed potato and seasonal vegetables in the slow cooker and stir to combine.
Cover and cook on High for 4–5 hours or Low for 7–8 hours or until the lamb is tender.
If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.
Serve with creamy mashed potato and seasonal vegetables.