Ingredients
Increase Portion Size
- g Country Range Chick Peas
- g Country Range Chopped Tomatoes
- tsp Country Range Ground Cumin
- tsp Country Range Ground Coriander
- g diced shoulder of lamb
- ml vegetable oil
- cardamon pods
- grated cloves garlic
- thumb size piece of ginger, grated
- small bunch chopped coriander
- small bunch chopped mint
- g sliced apricots
- diced onions
- red pepper
- whole green chillies
- ltr Chicken Stock
-
1
Step 1
Brown the diced lamb in the vegetable oil -
2
Step 2
Add the onions, peppers, garlic and ginger -
3
Step 3
Add the spices and continue to fry for 2 mins -
4
Step 4
Add the chicken stock, chick peas and diced tomatoes and simmer for 3 hours -
5
Step 5
Add the sliced apricots and season to taste -
6
Step 6
Remove from the heat and add the chopped mint and coriander -
7
Step 7
Serve with steamed cous cous, mint yoghurt and pomegranate seeds
Ingredients
Increase Portion Size
- g Country Range Chick Peas
- g Country Range Chopped Tomatoes
- tsp Country Range Ground Cumin
- tsp Country Range Ground Coriander
- g diced shoulder of lamb
- ml vegetable oil
- cardamon pods
- grated cloves garlic
- thumb size piece of ginger, grated
- small bunch chopped coriander
- small bunch chopped mint
- g sliced apricots
- diced onions
- red pepper
- whole green chillies
- ltr Chicken Stock
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