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