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Moroccan-style Lamb with Chickpeas

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Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 500 g lamb diced
  • 2 cloves garlic
  • 400 g can diced tomatoes
  • 2 c chopped veg eg: zucchini, carrot, mushrooms
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 1/2 c chicken stock
  • 430 g chickpeas drained and rinsed
  • 1/4 c chopped fresh coriander
  • 1 tbsp lemon juice
  • 1 small red chilli chopped (optional)
  • 1 1/2 c couscous

Method
 

  1. Heat oil in a non stick frying pan, cook lamb and garlic for 3 minutes or until lamb has browned, stirring occasionally.
  2. Add tomatoes, vegetables, cumin, turmeric, stock and chickpeas. Bring to boil, reduce heat to low, cook, covered, for 1 hour or until lamb is tender. Stir in coriander, juice and chilli, if using.
  3. Meanwhile, combine couscous in a bowl with 400ml boiling water. Cover and stand 3 minutes, fluffing couscous occasionally with a fork. Serve lamb with couscous.

Notes

Source: Northern Beaches Cooks