Spicy Morroccan Lamb Casserole - cooking recipe

Ingredients

2 tablespoons oil
350 g lamb neck fillets, trimmed of unnecessary fat and diced into inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika (Pimenton de la Vera)
1/2 teaspoon chili flakes
1 large red onion, thickly sliced
1 large carrot, peeled and cut into inch cubes
2 fat, garlic cloves squished
500 ml chicken stock
240 g chopped tomatoes
1 tablespoon tomato puree
240 g chickpeas, washed and drained
lemon juice
couscous, to serve with the stew
fresh coriander, chopped

Preparation

1.In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over.
2.Add in the spices (Cumin, Coriander, Ginger, Cinnamon, Cayenne, Smoked Paprika and Chili Flakes) and stir the lamb so that the pieces are fully coated. Continue to fry for 2 minutes.
3.Add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally.
4.Add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low.
5.Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
6.About 20 minutes before you want to serve, add in a can of drained chickpeas.
7.Season with salt and pepper and a squeeze of lemon juice.
8.Scatter with chopped fresh coriander and serve with a mound of fluffy couscous.