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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 dessert spoon Mortimer 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, for two hours.








North African lamb casserole