This is absolutely superb. A bit on the concentrated side, and may suit some better as a starter than a main course. This is a hot soup – beware!!! Cut down the chilli powder rather than the fresh chilli to reduce the heat. If you can source some good quality Lamb stock, use this instead of the water and stock cubes.
Serve with a little lemon juice, some nice fresh bread and a glass of fruity Australian Cabernet Merlot.
Cooking Time – approx 60-90 minutes
Serves 3 (or 6 as a starter)
- 4-6 oz trimmed Lamb Steak, shredded into 5-10 mm pieces
- 2 tbsp Vegetable Oil
- 2 medium Onions, chopped
- 2 cloves Garlic, crushed
- 1 tsp Coriander seeds, crushed
- 1 tsp Cumin seeds, crushed
- 1 tsp AllSpice
- 1 tsp Hot Chilli Powder
- 5 oz tin Tomato Puree
- 1 Red Chilli, deseeded and finely chopped
- 2 tsp Sugar
- 2 1/2 pt Boiling Water
- 2 Lamb or Beef stock cubes
- 1 * 15oz tin Chickpeas
- Sugar, Salt & Pepper to taste
- 1/3 mug Cous Cous
- handful of Coriander Leaves, chopped
- Lemon Juice to taste
- Heat the oil in a pan and fry the lamb for 2 minutes, until sealed and browning
- Throw in the onions and fry on a high heat until cooked and browning. If the contents of the pan start to stick or burn, add a splash of water to deglaze.
- Stir in the garlic, allspice, coriander seeds, cumin and chilli powder. Cook through for 2 minutes.
- Turn down the heat and add the fresh chilli, sugar and tomato puree. Stir well and cook through for a couple of minutes
- Add the water, chickpeas and stock powder and stir well. Bring to the boil and turn down to a simmer for 45 minutes.
- Adjust the seasoning to taste. Remove from heat and add the cous cous and coriander leaves.
- Stir well and leave for a few minutes.
- Serve with a squeeze of fresh lemon juice.