Lamb & Chickpea Stew

• Lamb Shoulder(700 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Canned Chickpeas(400 g)
• Carrot(2)
• Spinach(120 g)
• Basmati Rice(280 g)
• Chicken Broth(500 ml)
• Cumin(2 tsp)
• Ground Coriander(2 tsp)
• Turmeric(1 tsp)
• Garam Masala(2 tsp)
• Chili flakes(½ tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Coriander(15 g)optional
• Lemon(1)optional

Method

1. 1

   Cut the {Lamb Shoulder} into irregular bite-size pieces. Dice the {Onion}, mince the {Garlic}, grate the {Ginger}, peel and slice the {Carrot}, rinse the {Basmati Rice}, drain the {Canned Chickpeas}, and roughly chop the {Fresh cilantro} if using.

   ~15 min

2. 2

   Heat the {Olive oil} in a large pot over medium-high heat. Add the {Lamb Shoulder}, season with {Salt} and {Black pepper}, and cook until lightly browned in spots. Transfer to a plate.

   ~8 min

3. 3

   Add the {Onion} and {Carrot} to the pot and cook until softened. Stir in the {Garlic}, {Ginger}, {Cumin}, {Ground Coriander}, {Turmeric}, {Garam Masala}, and {Chili flakes} for 1 minute, then mix in the {Tomato paste}.

   ~8 min

4. 4

   Return the {Lamb Shoulder} to the pot with the {Canned tomatoes} and {Chicken Stock}. Bring to a gentle bubble, then cover loosely and simmer until the lamb is tender.

   ~35 min

5. 5

   While the stew simmers, add the {Basmati Rice} to a saucepan with 560ml water and a pinch of salt. Bring to a boil, cover, and cook on low until tender. Rest off the heat for 5 minutes, then fluff.

   ~15 min

6. 6

   Stir the {Canned Chickpeas} and {Spinach} into the stew and simmer until the spinach wilts and the sauce thickens enough to coat the lamb and chickpeas. Squeeze over the {Lemon} if using. Serve over the rice and finish with {Fresh cilantro}.

   ~9 min