Ingredients
2 Tbsp Olive Oil
2.2 lb Cubed Lamb
2 Spanish Onions, Choppped
4 Cloves Garlic, Crushed
2 Tbsp Ground Coriander
2 Tbsp Ground Cumin
1 Tsp Chili Powder
2 Tsp Sweet Paprika
28 oz Crushed or Chopped Tomatoes
2 Medium Carrots, Chopped
1 Sweet Potato, Chopped
1 Cup Green Beans or Broccoli Florets
2, 15 oz. Cans Chickpeas
34 oz. Chicken Stock
3.5 oz. Couscous
1 Bunch Parsley, Chopped
1 Bunch Mint, Chopped
2 Lemons
Yogurt to Serve
Preparation
In a large pot, heat oil and saute onions until soft. Add garlic, spices, cook til fragrant. Add Lamb, stir, and tomatoes and stock. Bring to a simmer, cover, cook gently about one hour.
Add veggies, and if needed water until all covered. Cook gently 45 minutes.
Add chickpeas, stir. Add couscous and peas (or broccoli), let sit 5 minutes until tender and warm. Stir through herbs, serve with a dollop of yogurt.
