North African Lamb Casserole

Now that winter is here and the evenings are cold and dark, why not try this aromatic casserole to warm you up.

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Serves 4

  • 500g stewing lamb diced
  • Can of chickpeas drained
  • Salt and pepper
  • 1 tablespoon tomato puree
  • 425ml (3/4 pint) lamb stock
  • 2 tablespoons oil
  • 1 onion chopped
  • 1 clove of garlic, crushed
  • 1 chilli de-seeded and chopped
  • 1 tablespoon Mortimer Dark Chocolate Powder
  • 1 heaped teaspoon coriander seeds
  • 1 heaped teaspoon cumin seeds
  • 1 heaped teaspoon ground allspice
  • 2 teaspoons caster sugar

Method

Pre-heat a frying pan over a medium heat, and dry-fry the cumin and coriander seeds until they start to brown. Crush with a pestle and mortar.

In a casserole dish that can go on the stove, heat 1 tablespoon of oil and gently fry the onions until soft. Add the garlic and cook for 1 minute, followed by the crushed spices and allspice. Add the stock , then tomato puree, chilli, chocolate powder, sugar, chickpeas and seasoning and bring to a simmer.

Meanwhile, heat the rest of the oil in a frying pan and brown the lamb. Add the lamb to the casserole, put on the lid and cook in a low oven, 140oC, GM 1, for two hours, by which time the liquid has turned into a lovely rich gravy.

Cooks tips

If your butcher has them try neck of lamb on the bone instead.  This cut of meat gives an added depth and stickiness to the dish.

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