Step 1

Heat oil in a large frying pan over high heat. Add lamb. Cook, turning, for 5-8 mins or until brown all over. Transfer the lamb to a slow cooker. Cook onion, fennel and garlic in the pan, stirring, for 5 mins or until onion softens. Transfer to the slow cooker with the potato, vinegar, sugar, orange peel and 1 cup (250ml) water. Cover and cook for 6 hours on high (or 8 hours on low) or until the lamb is tender. Add the silverbeet and cook for 10 mins or until silverbeet wilts.

Step 2

Meanwhile, to make the pistachio topping, cut the pomegranate in half. Use a wooden spoon to tap each pomegranate half to remove the seeds, reserving any juice in a bowl. Heat a small frying pan over medium heat. Add pistachio and cook, stirring, for 1-2 mins or until toasted. Add the pomegranate seeds, reserved pomegranate juice and honey. Cook for 1 min or until combined. Remove from heat. Stir in the parsley.

Step 3

Transfer the lamb to a serving platter. Sprinkle with half the pistachio topping. Arrange vegetable mixture around the lamb and drizzle with slow cooker juices. Serve with remaining pistachio topping.