Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, crushed
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1 teaspoon ground cumin
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1 teaspoon turmeric
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1/2 teaspoon ground coriander
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500 g diced lamb
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1 (425 g) can crushed tomatoes
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1 1/2 cups chicken stock
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1 (300 g) can chickpeas, drained and rinsed
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1 lemon, juice of
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1 tablespoon chopped mint
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1 tablespoon chopped coriander
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fresh ground black pepper
Instructions
- Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
- Stir in the spices and cook for 1 minute or until aroma is released.
- Add the lamb and brown well, stirring constantly.
- Stir in the tomatoes, stock and juice.
- Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
- Add the chickpeas and cook for a further 15 minutes.
- Sprinkle with the herbs and pepper and serve.