Lamb & chickpea stew
1 tsp ghee or coconut oil
2 white onions, chopped
2 cloves garlic, chopped
300g lamb shoulder steaks, diced
1 tsp ground cumin
a pinch of sea salt
1 bay leaf
2 tbsp tomato purée
400g tinned tomatoes
100g tinned chickpeas, rinsed and drained
20g black olives (optional)
Serves 2
Melt the ghee / oil in a large saucepan over a medium heat.
Add the onions and sauté for 3-4 minutes, stirring occasionally.
Add the garlic. Sauté for 2 minutes, stirring occasionally.
Add the lamb and cook for 4-5 minutes, stirring to brown on all sides.
Add the cumin, salt, pepper and bay leaf. Stir well.
Add the tomato purée, tinned tomatoes and chickpeas and stir well.
Simmer gently for 10 minutes, stirring occasionally. Add a drop of cold water if the
mixture starts to stick to the base of the pan.
Remove from heat and add the olives (if using). Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on
same day.