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Spicy Lamb and Chickpea Tajine

Ingredients

Serves 6
Preparation time 15 minutes
Cooking time 45 minutes

1 kg cubed lamb (from the leg)
1 tablespoon ground cumin
1 tablespoon ground coriander
3 teaspoons sweet paprika
1 teaspoon crushed chilli
¼ teaspoon ground cinnamon
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 small red capsicum, finely chopped
500g pumpkin or carrots, peeled and diced
1/2 cup pitted prunes
400g can diced tomatoes
3 cups beef stock
400g can chickpeas, drained and rinsed
grated rind of 1 lemon
100g baby spinach leaves
¼ cup continental parsley leaves
¼ cup coriander leaves
pistachio nuts, for garnish
couscous, for serving
natural yogurt, for serving

Method

Toss lamb in spices (cumin, coriander, paprika, chilli and cinnamon) until coated. Heat oil in a large heavy based pot and sauté lamb until well browned. Add onion, garlic and capsicum and cook until softened. Add pumpkin, prunes, tomatoes, stock, chickpeas and lemon rind and simmer covered (or bake covered in the oven at 180°C) for 1 hour, stirring occasionally until meat is tender. Simmer uncovered for a further 15-30 minutes until sauce has thickened. Stir in spinach and half the parsley and coriander. Garnish with remaining parsley, coriander and pistachio nuts. Serve with couscous and natural yogurt.