Ingredients
1kg diced lamb
4 potatoes, peeled and cut into 2cm pieces
4 carrots, peeled and cut into 2cm Pieces
1 large onion, finely diced
4 cloves garlic, peeled and finely sliced
2 sticks celery, finely diced
2 cups beef stock
½ cup orange juice
50g tomato paste
3 large bay leaves
1 cup chickpeas
2 tblsp Moroccan spices
1 tbsp paprika
Olive oil
Method
Preheat oven to 160 degrees. Heat a large heavy bottomed casserole pan on medium heat and add a good splash of olive oil. Add onion, celery and carrots and saute for 3 minutes. Add garlic and diced lamb and saute until lamb has coloured. Add spices, bay leaves, tomato paste, beef stock and orange juice and stir well to combine. Transfer dish to the oven with a lid and cook for 1 hour. Remove from oven and add chickpeas and potato at this time and stir well. Return dish with lid to the oven and cook for a further 1.5 hours until lamb is tender. Serve with rice or couscous.
