2 red onions, fine dice
2 garlic cloves, minced
olive oil
800g lamb cut into large chunks
1.5 tsp ground cumin
2 tsp hot paprika
2 tsp sweet smoked paprika
Grated zest of 1 lemon
1 tbsp honey
1-1/2 cans chopped tomatoes
500ml chicken stock, hot
600g chickpeas, drained and rinsed
fresh coriander, chopped
Fry off the onions for 10 minutes until soft. Add the garlic for a further 2 minutes, then set aside.
Fry off the lamb chunks for 5-6 minutes until browned. Add the cumin and paprikas and fry for a few minutes. Add the onion & garlic back to the pan, along with the lemon zest, honey, tomatoes, stock and chickpeas.
Bring to the boil, then simmer for 20-25 minutes until the lamb is tender. Stir through the coriander and serve with couscous. Finish with chopped coriander.