lamb slow cooker and Ottolenghi's cous cous

Tonight we had a simple and delicious meal. It was simple in that is was dead easy to prepare. (The photos are particularly bad. I was too focused on eating it!)

Preheat the oven 120ºc. In an ovenproof pot place:

3 large organic carrots, diced
400g lamb back strap, diced

10 fresh roma tomatoes, diced

400g tinned chickpeas

Handful parsley 

150ml water

1 cinnamon stick, 

1 tspn ground coriander

1 tspn ground cumin

Pepper and salt, to taste

Cook for at least 5 hours. 

I served the lamb with the recipe for Ottolenghi's cous cous but I added these to the cous cous:

a handful mint

a handful parsley

a handful each of almonds (broken with a mortar and pestle)

a small handful sultanas

and a sprinkling of pine nuts.