Lamb, Spinach And Chickpea Pilaf

• 2 tbsp olive oil
• 2 1/4 lbs boneless lamb shoulder, cut into 3/4-inch chunks
• 1 None onion, thinly sliced
• 4 cloves garlic, crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp ground allspice
• 1/2 tsp cayenne pepper
• 3 cups chicken stock
• 2 cups basmati rice
• 2 1/4 lbs Swiss chard, trimmed and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2/3 cup raisins
• 1/2 cup pine nuts, toasted
• 1/2 cup coarsely chopped cilantro

1. Heat half the oil in a large skillet on medium heat. Cook lamb, in batches, until browned. Transfer to a 4 1/2-quart slow cooker.
2. Heat remaining oil in the same pan. Cook onion and garlic, stirring, for 5 mins, or until onion has softened. Add spices; cook, stirring, for 1 min, or until fragrant. Stir in stock; bring to a boil. Transfer mixture to slow cooker. Cook, covered, on low, for 7 hours.
3. Stir in rice; top with chard and chickpeas. Cook, covered, on high, for 50 mins. Season. Stir in raisins, pine nuts and cilantro.

olive oil, lamb shoulder, onion, garlic, ground cumin, ground coriander, ground allspice, cayenne pepper, chicken stock, basmati rice, swiss chard, chickpeas, raisins, pine nuts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33740 (may not work)