Ingredients
1 Tbsp olive oil or canola oil
400g lean lamb leg steaks, diced
1 large onion, sliced
1 large carrot, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder
1 cinnamon stick
2 x 400g (2 cans) diced tomatoes
2 x 400g (2 cans) chickpeas, drained, rinsed
3 cups chicken stock
1 tsp paprika
1 lemon, zest and juice
3-4 Tbsp coriander, chopped
salt and pepper to taste
Directions
- Heat oil in a large frying pan. Add lamb and cook over a high heat for 4-5 mins, turning pieces occasionally, until lightly browned on all sides. Transfer lamb to a non-stick, sprayaed slow cooker and set to low.
- Once lamb has been transferred to slow cooker, add onion and carrot to frying-pan and cook, stirring occasionally, for 3-5 minutes until onion has softened and is beginning to brown. Stir in cumin, coriander, turmeric, chili and cinnamon stick. Cook, stirring continuously, for another minute.
- Tip vegetables into slow cooker then add tomatoes and their juice, stock and chickpeas. Stir in paprika, lemon zest and juice. Cover slow cooker and cook on low for 8-10 hours.
- Add most of the coriander to soup (reserve a little for garnishing) and season with salt and pepper. Cook for 15-30 more minutes
- Before serving, remove and discard cinnamon stick. Warmed flat-breads or a crusty loaf are ideal accompaniments.
