This lamb casserole is very aromatic and warming, filling the kitchen with delicious exotic smells.
500g stewing lamb diced
Can of chickpeas drained
Salt and pepper
1 tablespoon tomato puree
425ml (3/4 pint) lamb stock
2 tablespoons oil
1 onion chopped
1 clove of garlic, crushed
1 chilli de-seeded and chopped
1 dessert spoon Mortimer Dark Chocolate Powder
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
1 heaped teaspoon ground allspice
2 teaspoons caster sugar
Pre-heat a frying pan over a medium heat, and dry-fry the cumin and coriander seeds until they start to brown. Crush with a pestle and mortar.
In a casserole dish that can go on the stove, heat 1 tablespoon of oil and gently fry the onions until soft.
Add the garlic and cook for 1 minute, followed by the crushed spices and allspice.
Add the stock, tomato puree, chilli, chocolate powder, sugar, chickpeas and seasoning and bring to a simmer.
Meanwhile, heat the rest of the oil in a frying pan and brown the lamb.
Add the lamb to the casserole, put on the lid and cook in a low oven, 1400C, for two hours. By which time the liquid has become a rich spicy sauce.
If you can get it, try using on the bone, neck of lamb instead. The bone and extra fat on this cut, produces a thicker, stickier casserole