adapted from the cookbook “A Month in Marrackesh” by Andy Harris
- 2 tbsp extra-virgin olive oil
- 2 onions, finely chopped
- 2 celery stalks, including tops, strings removed and finely chopped
- 2 carrots, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 1lb Lamb for Stew
- 1 tbsp ground cumin
- 2 tsp ground turmeric
- 2 tsp sweet paprika
- 1 tsp ground cinnamon
- 2 bay leaves
- 1 Tbsp tomato paste
- 4 cups chicken or vegetable stock
- 1 can chopped tomatoes
- 1 can chickpeas, rinsed
- To serve: flat-leaf parsley, finely chopped; fresh coriander, finely chopped; 1 lemon, cut into quarters; and bread
Heat oil in a large saucepan over medium heat. Add onions, celery and carrots and sauté for 5-7 minutes or until softened. Add garlic and lamb and sauté for 5 minutes or until lamb is browned. Add cumin, turmeric, paprika, cinnamon, bay leaves and tomato paste and stir well. Add stock, bring to the boil then simmer, covered, over low heat for 1 hour or until meat is tender.
Add tomatoes, chickpeas and cook for a further 30 minutes, adding a little more water if mixture is too thick. Season with sea salt and freshly ground black pepper.
To serve, sprinkle with parsley and coriander. Serve with lemon quarters and bread.
Optional: For a thicker version, add 1 cup lentils, rinsed and sorted, when you add the chickpeas.