Middle Eastern Lamb with Figs & Honey

Preparation info
  • Serves


    • Difficulty


    • Ready in

      7 hr

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About


  • 2 tbsp olive oil, plus extra if needed
  • 1 fennel bulb, sliced
  • 2 garlic cloves, chop


Heat 1 tablespoon of the oil in a large frying pan over a high heat. Reduce the heat to medium, add the fennel and fry, stirring, for 2 minutes. Add the garlic and spices and fry for a further 2 minutes. Transfer the mixture to the slow cooker, then wipe the pan with kitchen paper.

Heat the