• 500gr boneless lamb shoulder
• 1 tablespoon olive oil
• 2 small brown onions chopped
• 2 large garlic cloves crushed
• 1 1/2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 litre of beef stock
• 3 x 300 gram tins chckpeas
• 2 x 400 gram tins chopped tomatoes
• 3 tablespoons finely chopped flatleaf parsley
• 3 tablespoons finely chopped coriander.
• Salt and pepper to taste
Trim the lamb of excess fat and sinew. Cut the lamb into small chunks.
Heat the olive oil in a large heavy based saucepan or stockpot, add the onion and garlic and cook over low heat for 5 minutes or until the onion is soft. Add the meat, increase the heat to medium and stir until the meat changes colour.
Add the cumin, paprika and bay leaf to the pan and cook for about 2 minutes, stirring constantly. Add the beef stock to the pan, stir well and bring to the boil.
Drain the chickpeas, rinse them and add to the pan along with the tomatoes and chopped herbs. Bring to boil and and then reduce heat to very low and simmer for 2 hours or until meat is tender. Stir occasionally, season to taste and garnish with extra coriander.
For a little creaminess add a dollop of natural yoghurt when serving.
Gluten Free: no
Added Sugar: yes
Lactose Free: yes