- Step 1
Heat half the oil in a large non-stick frying pan over high heat. Cook lamb for 1-2 minutes each side or until browned. Transfer to a large (6L) slow cooker.
- Step 2
Heat remaining oil over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, mustard, paprika and coriander. Cook, stirring, for 1 minute. Transfer vegie mixture to slow cooker. Stir in tomato, chickpeas, stock and water. Cover. Cook on low for 6 hours 30 minutes.
- Step 3
Transfer lamb to a bowl. Once cool enough to handle, shred meat and discard bones. Return meat to slow cooker. Add silverbeet. Cover. Cook for a further 20 minutes. Season. Serve with yoghurt, if using.