Step 1

Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.

Step 2

Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.

Step 3

Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.

Step 4

Ladle among serving bowls and top with the coriander. Serve with yoghurt.