THE end of May is fast approaching, but apart from a few odd days of sun, we’ve had nothing remotely resembling consistent early summer weather. Whilst the days can be warm enough to sit out, the nights get chilly. I for one, am still lighting the stove some evenings.
2tbsp extra virgin olive oil
600g diced lamb
3 carrots, peeled and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tsp smoked paprika
½ tsp cumin
1 tsp ground coriander
½ tsp ground cinnamon
Good grating fresh nutmeg
1 tsp dried oregano
400g chopped tomatoes
350mls chicken stock
400g can chickpeas, drained and rinsed
100g fresh or frozen peas
2 tbsp fresh finely chopped parsley
Few wild garlic leaves and flowers, chopped (optional)
- Heat the oil in a large heavy bottomed frying pan and brown the meat all over.
- When it’s browned, add the carrot, onion and garlic to the pan and cook for a minute or two more, stirring.
- Stir in the spices to coat and cook for a further minute.
- Transfer to a heavy bottomed saucepan with a lid. Pour over chopped tomatoes and stock.
- Add the oregano.
- Bring to bubbling and season. Cover and simmer gently for about an hour and a half, or until the lamb is tender. Keep an eye on liquid levels.
- Add peas and chickpeas and simmer a few more minutes, to cook the peas and heat the chickpeas through.
- Add the chopped parsley and wild garlic, if using.
- Serve with couscous.