Makes 6 serves
What you’ll need
- 5-7 pieces of lamb neck (or any other cut of meat you like)
- 10 spring onions
- 1 cup red kidney beans
- 1/2 cup olive oil
- 2 cups of water
- 2 bunches of parsley
- 2 bunches of fresh spinach (or 450g of frozen spinach)
- 3 dried limes (or the peel of 2 limes)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon pepper
- 2 tablespoons salt
To serve
- Jasmine rice
Method
1. Wash and roughly chop the parsley, spinach, spring onion roughly. Place in a slow cooker.
2. Add the lamb neck, or any other cut of meat you like, and season with salt, pepper, turmeric and cumin.
3. Add kidney beans, olive oil and water before topping with dried limes* or the peels of 2 limes.
4. Turn the slow cooker on low for 5 hours.
5. Once cooked served with the jasmine rice and enjoy.
*The preserved limes release a unique bitter/sour flavour so the peel of fresh limes would work well as an alternative
Why use a slow cooker?
Slow cookers are the perfect life hack during winter. They’re beginner chef friendly, you can cook both mains and desserts in them, and they’re energy efficient. In fact, they use a little more energy than a traditional light bulb. So, you can have something slow cooking all day while you work – saving your energy and energy at home.
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