Moroccan-style lamb with chickpeas

Here’s an easy dish to cook on a cold week night.  You can help the kids with their homework while it’s cooking away!

1 tablespoon olive oil 500g diced lamb (or beef) 2 cloves garlic, crushed 1 can diced tomatoes 2 teaspoons cumin 1 teaspoon turmeric 1 cup chicken stock 1 (or 2) cans chickpeas (or cannellini beans work well) ¼ cup chopped fresh coriander (optional) 1 small red chilli, chopped (optional) 1 tablespoon lemon pharmacy juice (optional)

Heat oil in a frying pan and cook lamb and garlic until lamb has browned, stirring occasionally. Add tomatoes, cumin, turmeric, stock and chickpeas (or cannellini beans).  Bring to boil, reduce heat to low and cook, covered for 1 hour or until lamb is tender.  Stir in coriander, lemon juice and chilli if using these.

Serve with vegetables and rice or cous cous to soak up the sauce.  You can also add vegetables (eg carrot, mushrooms, pumpkin) when cooking.

Tip: This recipe can also be made ahead and frozen – saves you even more time! Enjoy, Michelle

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