Ingredients
- 1/4 cup olive oil
- 1 brown onion, halved, sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chilli powder
- 1/4 teaspoon ground ginger
- 150 grams lamb (diced)
- 1 teaspoon vegetable stock powder
- 2 1/4 pounds tomatoes (5 medium, cut into quarters)
- 800 grams sweet potato (orange, peeled, sliced)
- 1 can (400 gram) chickpeas (drained, rinsed)
- 1 medium lemon, thickly sliced
- 1/2 cup olives (green Sicilian)
- 1 tablespoon honey
- Couscous, to serve
How to Make
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Step 1: Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
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Step 2: Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.
We hope you enjoy this recipe!
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