Lamb, Spinach And Chickpea Pilaf - cooking recipe

Ingredients

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

Preparation

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.
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.
Stir in rice; top with chard and chickpeas. Cook, covered, on high, for 50 mins. Season. Stir in raisins, pine nuts and cilantro.