Moroccan Lamb & Chickpeas

Preparation: 40 minutes 

Serves: 4

Ingredients :

• 500g lamb mince
• 2 tsp olive oil
• 2 cups brown onion, sliced vertically
• ½ cup carrot, sliced on the diagonal
• ¾ tsp ground cumin
• ¾ tsp ground cinnamon
• ½ tsp ground coriander
• 2 cups chicken stock
• ½ cup sultanas
• 3 tbs tomato paste
• 1  ½ tbs lemon rind, finely grated
• ¼ tsp salt
• 1 can chickpeas, rinsed and drained
• ½ cup fresh coriander, chopped
• 1 tbs fresh lemon juice
• Couscous, cooked, to serve

Method :

1. Heat a large non-stick fry pan over a medium-high heat.
2. Add the lamb mince to the pan and cook for 6 mins, stirring to break it up into smaller pieces.
3. Once cooked, remove the lamb from the pan and set aside.
4. Wipe out the pan, then add olive oil, swirling to coat. Add the onion and carrot to the pan and sauté for 4 mins.
5. Add the cumin, cinnamon, and coriander, and sauté for 30 secs, stirring constantly.
6. Add the reserved lamb back to the pan, alongside the chicken stock, sultanas, tomato paste, lemon rind, salt and chickpeas. Bring mixture to a boil, then reduce heat and simmer for 4 mins or until the mixture thickens.
7. Remove from heat, then stir through the coriander and lemon juice. Serve on a bed of couscous and enjoy!

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Enjoy !