Slow-cooked lamb with chickpeas, Moroccan spices and the sweetness of honey garnished
with toasted almonds and chopped parsley.
2 tbsp EV olive oil
500 g lean lamb (preferably fillet), cut into chunks
2 medium onions, finely chopped
2 cloves garlic, crushed
1 tbsp Spice Fusion Moroccan Spice blend
400 g can chickpeas, drained and rinsed well
2 tbsp honey
2 cups vegetable stock
Salt and black pepper to taste
Toasted slivered almonds and
chopped flat leaf parsley to garnish
Add the oil to a large heavy saucepan and fry the onions and garlic until golden brown,
about 5 minutes; remove and set aside.
Add lamb to the same pan and fry until browned all over. (Add more oil if necessary.)
Return onion and garlic to the pan together with Moroccan Spice blend and mix well.
Add stock, bring to the boil, then reduce heat and simmer for about 1½ hours, stirring occasionally.
Add honey and chickpeas and continue to cook an additional 30 minutes or until the
lamb is tender and the sauce thickened.
Scatter almond slivers and parsley over the lamb.
Serve with couscous or rice.