Spicy Morroccan Lamb Casserole

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 350 g lamb neck fillets, trimmed of unnecessary fat and diced into inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne
• 1/2 teaspoon smoked paprika (pimenton de la vera)
• 1/2 teaspoon chili flakes
• 1 large red onion, thickly sliced
• 1 large carrot, peeled and cut into inch cubes
• 2 fat, garlic cloves squished
• 500 ml chicken stock
• 240 g chopped tomatoes
• 1 tablespoon tomato puree
• 240 g chickpeas, washed and drained
• lemon juice
• couscous, to serve with the stew
• fresh coriander, chopped

Recipe

• 1 1.in a large pan, heat the oil until hot. add the trimmed and cubed lamb, and fry until browned all over.
• 2 2.add in the spices (cumin, coriander, ginger, cinnamon, cayenne, smoked paprika and chili flakes) and stir the lamb so that the pieces are fully coated. continue to fry for 2 minutes.
• 3 3.add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally.
• 4 4.add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low.
• 5 5.cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
• 6 6.about 20 minutes before you want to serve, add in a can of drained chickpeas.
• 7 7.season with salt and pepper and a squeeze of lemon juice.
• 8 8.scatter with chopped fresh coriander and serve with a mound of fluffy couscous.