SHARE MY RECIPES
My husband spotted this recipe in the Financial Times - and very occasionally we come across some excellent recipes - always fun to try out!
2 tbs olive oil
1 large onion, peeled and finely sliced
500g stewing lamb, chopped
400g can chickpeas, rinsed and drained
3 tbsp tomato puree
1 tsp ground coriander
1 tsp turmeric
1 litre water
1 tbsp dried mint
Juice and zest of one lemon
AND THIS IS WHAT YOU DO…
Heat the oil in a large saucepan over a medium heat and fry the onions until softened.
Add the lamb, chickpeas, tomato puree, spices and seasoning and cook for a few minutes more, stirring occasionally.
Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked.Add extra water if required and adjust the seasoning according to taste.
Stir in the crushed mint about 10 minutes before the end, then add the lemon, just before serving.