The seasons are slowly turning so my slow cooker has been dusted off, ready for action.

This simple, delicious curry is perfect for this time of year, the warming spices are cosy yet the pomegranate still has echos of summer.

Serves 4.

400g boneless lamb shoulder, cut into chunks
1 tin chickpeas, drained and dried off on kitchen paper

2 tsp ground cumin
2 tsp ground allspice
2 tsp fennel seeds
1 tsp smoked paprika
1 tsp dried chilli flakes

1 tbsp cold pressed rape seed oil

1 medium pomegranate

Low calorie cooking spray
1 large brown onion, sliced thickly
3 cloves garlic, crushed
2 tsp grated fresh ginger
300ml lamb or beef stock
1 tbsp pure maple syrup
1 tablespoon pomegranate molasses or red currant jelly

140g Savoy cabbage, shredded coarsely (or kale)
20g flaked almonds, toasted

Method

Mix the spices and chilli flakes together and roughly divide into 2 bowls

Combine the lamb with one half of the spices and chilli flakes and the dried chickpeas with the other half, toss well to combine.

Heat the rape seed oil and sear the lamb for about 10 minutes or until browned nicely. Remove to a plate. Next add the chickpeas and spices to the pan (no need for extra oil) and cook for about 5 minutes until the chickpeas are starting to crisp slightly. Add the chickpeas to the plate with the lamb.

Meanwhile prepare the pomegranate removing all of the arils and reserving any juice. If there is no juice then crush about a ⅓ of the arils through a sieve until you have about 60ml of the juice. Keep the rest of the arils in the fridge until ready to serve.

Spray your pan with a little cooking spray and the cook onion, garlic and ginger, stirring, for 5 minutes or until the onion softens. Stir in stock, maple syrup, molasses and reserved pomegranate juice.

Return the lamb to pan and heat to a boil.

Put everything into the slow cooker and cook on medium for 5 hours.

Add the Savoy cabbage to the slow cooker and cook on high for 30 minutes until the cabbage has wilted and softened.

Sprinkle the lamb with the reserved pomegranate seeds and flaked almonds if using and serve with couscous, toasted pitta breads and tahini.