Slow-Cooked Lamb Shoulder Slices with Roasted Tomatoes and Chickpea Stew

Ingredients

• 700 g lamb shoulder steaks
• 400 g tinned chickpeas
• 300 g cherry tomatoes
• 400 g tinned chopped tomatoes
• 4 garlic cloves
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 170°C/150°C fan. Season the lamb shoulder steaks and brown in a casserole in 1 tbsp oil over high heat, about 2 minutes per side.

2. 2

   Add the crushed garlic, ground coriander and cumin to the pan and stir for 30 seconds. Pour in the tinned tomatoes, drained chickpeas and 100ml water.

3. 3

   Cover tightly and cook in the oven for 50 minutes until the lamb is very tender.

4. 4

   Meanwhile, toss the cherry tomatoes with 1 tbsp oil and roast on a tray at the same oven temperature for 20 minutes until blistered and sweet.

5. 5

   Shred the lamb into the chickpea stew, scatter over the roasted cherry tomatoes and serve with warm flatbreads or rice.