Preparation

Step 1 out of 8

In a large skillet heat oil over medium and cook lamb cubes in batches to brown. Cooking in batches creates a nice roasted note. If there are too many pieces in the pan, it will steam the meat and be less flavorful.

Step 2 out of 8

Remove the meat to slow cooker.

Step 3 out of 8

To the charred pan, add garlic, ginger, turmeric, cinnamon, white pepper, onion, and yellow pepper. Sauté until just fragrant, not soft.

Step 4 out of 8

Stir in broth and tomato paste and scrape up charred bits into the broth. This makes a flavourful liquid to slow simmer the lamb.

Step 5 out of 8

Add broth to slow cooker, stir in chickpeas and Little Potatoes. Cover and simmer for 3 to 4 hours.

Step 6 out of 8

15 minutes before serving, stir in chopped fresh or thawed spinach to warm through.

Step 7 out of 8

Make the Pomegranate Relish:

Step 8 out of 8

Combine pomegranate, mint, garlic, and oil. Serve on the side to top the saucy lamb.