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Number Of Ingredients 14

2 tbsp olive oil
1 onion , chopped
2 cloves garlic, minced
1 tbsp ground cumin
1 tbsp turmeric
1 tsp ground coriander
1 lb diced lamb
1 14 oz can diced tomatoes
1 1/2 cups chicken stock
1 14 oz can chickpeas , drained and rinsed
1 lemon, juice of
1 tbsp chopped mint
1 tbsp chopped coriander
fresh ground black pepper


  • - 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 lemon 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.

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