Lamb Shoulder and Chickpea Stew with Cinnamon and Honey
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Ingredients
- 650 g lamb shoulder, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cinnamon
- 400 g chickpeas, drained and rinsed
- 1 tbsp runny honey
- 400 g chopped tomatoes
- 400 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 647 kcal
- Protein
- 39.3 g
- Carbohydrate
- 26 g
- of which sugars
- 9.8 g
- Fat
- 41.4 g
- of which saturates
- 16.3 g
- Fibre
- 7.9 g
- Salt
- 1.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the lamb shoulder for 6-7 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic and ground cinnamon and cook for 1 minute, then pour in the chopped tomatoes and lamb stock.
- 3
Cover and simmer for 45 minutes, until the lamb is tender.
- 4
Stir in the chickpeas and runny honey and cook uncovered for a further 8-10 minutes.
- 5
Check the seasoning and serve hot.
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