Heat half of the oil in a frying pan over medium heat. Cook the lamb until brown, then place in a slow cooker.
Heat the rest of the oil in the pan and cook the garlic and onion for around 5 minutes until the onion softens. Add the spices and cook for 1 minute. Add the stock and bring it to a boil. Add the mixture to the slow cooker and cook on low for around 7 hours.
Stir in the rice and add the chickpeas to the top. Cook on high for 50 minutes. Add seasoning to taste.
Add the pine nuts, raisins and coriander and serve.
