Tuesday, February 17, 2015

Recipe: Morrocan Lamb and Chickpea Stew

They cook a lot of lamb/goat in Morocco, and they tend to like to cook it with sweet spices, like cinnamon and cumin. This is a delicious Moorish (and moreish, hah!)  stew recipe, only taking about half an hour to make- really scrummy and really healthy too. I served it with plain mini naans- you can serve it with simple bread and butter but I like to keep the whole middle eastern theme going.

Moroccan Lamb and Chickpea Soup (serves 2)

1 tbsp olive oil
1 white onion, diced
4 cloves garlic, finely chopped
6g ginger paste
12g sundried tomato paste
¼ tsp smoked paprika
½ tsp mixed spice
1 tsp cumin
2 bay leaves
700ml beef or lamb stock
1 tin tomatoes
15g fresh parsley (plus extra for garnish)
1 tin chickpeas, drained and rinsed
200g cooked (or leftover roast) lamb, diced
Juice of quarter a lemon
Salt, sugar and pepper to taste
2 tbsp natural yoghurt
Naan bread to serve (optional)

1) Fry the onions and garlic in the olive oil for 5 minutes. Add the ginger and tomato paste, and fry a further 2 minutes. Add the paprika, mixed spice, cumin, bay leaves, stock, tinned tomatoes, parsley, and chickpeas, and cook for a further 10 minutes.
2) Add the lamb and cook for a further 10 minutes. Season to taste, and serve with a dollop of natural yoghurt on top, some extra chopped parsley, and with naan breads to dip if desired! 

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