2kg stewing lamb, cut into 1-1.5cm cubes - easy to get from a local butcher
salt and pepper to taste
1 large onion, chopped
1 large carrot, chopped
1 large sweet potato, chopped
3 cloves garlic, chopped
2 tsp smoked paprika
3 tsp ground cumin
2 tsp ground cinnamon
750ml - 1L lamb stock
2 (400g) tins chickpeas, drained
200g sultanas or golden raisins
fresh coriander, chopped (exact amount is down to personal taste)
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Method Prep:1hr › Cook:2hr › Ready in:3hr
Get a large stewing pan and drizzle a little of the oil into it, heat and add the chopped lamb, sprinkle with a little salt and pepper. Cook until browned on all sides. Remove once browned and set aside.
Add more oil to the pan if needed and add all the veg and the garlic, cook over a medium heat for about 4 minutes. Then add half the spices and stir for a minute or so until well incorporated.
Add the lamb stock and chickpeas. Bring to the boil and then simmer for 5 minutes until it starts to thicken slightly.
Add the lamb back into the pot along with the rest of the spices, half the chopped fresh coriander and the raisins.
Let the whole pot simmer for at least 2 hours, the longer the better. Even better is to cook it one day and then reheat the next as the flavour of the spices matures.
When you are ready to serve cook up some couscous and serve each portion of the stew in a bowl over a portion of couscous. Garnish with more freshly chopped coriander leaves.
This recipe was edited by Allrecipes.co.uk editors to reflect measurements and ingredients familiar to British and Irish cooks.