INGREDIENTS:
- 400g diced lamb, leg or shoulder
- 1 brown onion, diced
- 1 carrot, quartered lengthways & chopped
- 1 large turnip, peeled & roughly diced
- 3 cloves garlic, crushed
- 2 large chilies, chopped
- 2 tsp TURMERIX
- 1 tsp chilli powder
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 can diced tomato
- 1 can chickpeas
- 1/2 bunch coriander
- 2 sprigs mint
DIRECTIONS:
- Heat some oil in a heavy based pan on medium heat, add the garlic & chilli & sauté until garlic is aromatic
- Add carrot & onion to the pan & sauté until until onion becomes translucent
- Add lamb to the pan & stir through vegetables. Keep stirring from time to time until lamb starts to brown, season with salt
- Add spices & stir quickly making sure spices don't stick to the bottom of the pan & burn (2 mins)
- Add the canned tomatoes & the liquid from the chickpeas, if needed top up with water or chicken stock until ingredients are nearly covered by liquid
- Tie three coriander roots together with string & gently nestle into the liquid
- Simmer for ten minutes then stir in the chickpeas
- Place diced turnip on the base of a casserole or tagine & transfer the contents of the pan over the turnips
- Replace lid on casserole or tagine or cover with foil & place in a preheated 175degree oven for 70 to 80 minutes
Serve with cous cous or roasted root vegetables sprinkled with shredded mint & coriander, garnish with yoghurt or labne if needed
