North African Lamb Casserole

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This lamb casserole is very aromatic and warming, filling the kitchen with delicious exotic smells.

Serves 4


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.


Cooks Tips

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