INGREDIENTS
2 tablespoons olive oil
700g diced lamb (we used shoulder)
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
11/2 teaspoons ground cumin
2 teaspoons sweet paprika
1/2 teaspoon ground cloves
1 bay leaf
1L (4 cups) beef stock
2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
2 x 400g cans chickpeas, rinsed, drained
2 x 400g cans brown lentils, rinsed, drained
Thick Greek-style yoghurt and toasted pita bread, to serve
METHOD
1.Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
2.Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
3.Garnish with extra coriander and serve with yoghurt and pita bread.
Comment here