Moroccan Lamb & Chickpea Stew
December 07, 2015 | Serves 4
- 2 Teaspoons of Cumin
- 1/2 Teaspoon of Cinnamon
- 1/2 Teaspoon of Cayenne
- 1 Teaspoon of Ground Coriander
- Pinch of Coarse Salt
- 600g of Lamb (shoulder or neck works great!)
- 2 Tablespoons of Olive Oil
- 1 White Onion, Diced
- 2 Cloves of Garlic, Minced
- 200g of Cherry Tomatoes
- 1 x 400g Tin of Chopped Tomatoes
- 400ml of Chicken Stock
- 1 x 400g Tin of Chickpeas
- 1/3 Cup of Raisins (50g)
When it’s cold outside, my favourite thing to make is one pot wonders like this one. Lamb has such amazing natural flavour and when you pair it with lots of gorgeous spices, some hearty chickpeas and a little sweetness from the raisins, you’ve got one hell of a stew. This isn’t the quickest of dishes but this time of year is made for slower, lazy cooking so just leave it to bubble gently while you get the fire on…
Mix together all of the spices in a large bowl. Cut the lamb into 1 & 1/2 inch chunks and then add it to the bowl and mix it with your hands, coating it in the spices.
Heat a large pot on medium high heat and add in two tablespoons of the olive oil. Add the lamb pieces and cook just for about 3 minutes until browned on all sides but not cooked through.
Remove the lamb from the pot and set it aside. Turn the heat down to medium and add another tablespoon of olive oil to the pot. Then add in the onions and cook them for about 4 minutes, stirring often, until they’ve started to soften. Then add in the cherry tomatoes and minced garlic and stir well. Cook for another 2 minutes.
Drain the chickpeas, discarding their water, and add them to the pot. Stir everything well, then add in the tinned tomatoes and stock.
Add the browned lamb to the pot and pop the lid on. Let it simmer covered on low-medium heat for about 30 minutes, until the lamb is tender. Then remove the lid, add in the raisins and cook uncovered for about 20 minutes until the sauce has thickened.
Serve with a sprinkling of fresh coriander.