Moroccan-Spiced Lamb and Chickpea Casserole

Ingredients

• 500 g diced lamb shoulder
• 400 g tinned chickpeas
• 400 g tinned chopped tomatoes
• 1 onion
• 3 clove garlic cloves
• 1 tsp ground cinnamon
• 2 tsp ground coriander
• 300 ml lamb stock
• 2 tbsp olive oil

Method

1. 1

   Heat the oil in a large pot over high heat and brown the lamb in batches. Set aside.

2. 2

   Fry the diced onion in the same pot for 5 minutes, then add the crushed garlic, cinnamon and ground coriander.

3. 3

   Return the lamb to the pot and pour in the chopped tomatoes and stock.

4. 4

   Bring to the boil, cover and simmer on a low heat for 30 minutes.

5. 5

   Add the drained chickpeas and cook uncovered for a further 10 minutes. Season and serve with couscous.