NOMU Extra Virgin Olive Oil
2 onions, peeled and finely chopped
2 celery stalks, trimmed and finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 tbsp flat-leaf parsley, leaves picked and stalks finely chopped
600g lamb leg or shoulder, trimmed of excess fat and cut into 2.5cm pieces
1 tbsp NOMU Ground Cumin
1 tsp NOMU Ground Turmeric
1 tsp NOMU Smoked Sweet Paprika
½ tbsp NOMU Ground Cinnamon
½ tbsp NOMU Ground Coriander
2 NOMU Whole Bay Leaves
1 tbsp tomato purée
700ml prepared NOMU Vegetable STOCK or NOMU Lamb STOCK
400g tin plum tomatoes
400g tin chickpeas
To serve:
6 tbsp plain yoghurt
2 tbsp harissa paste
Moroccan-style flatbreads, to serve
Heat a glug of Olive Oil in a large saucepan over a low heat, and sauté the chopped vegetables, garlic and parsley stalks for about 10 minutes until softened but not coloured.
Season, then turn up the heat a little and add the lamb. Brown the lamb, stirring, for another 5-7 minutes.
Add the spices, bay leaves and tomato purée. Stir well and cook for 2-3 minutes until the spices smell fragrant.
Pour the prepared Vegetable or Lamb Stock into the pan, followed by the tinned tomatoes and chickpeas (liquid included). Bring to a boil, then lower the heat and simmer, covered, for 1 hour.
Remove the lid and cook for a further 30 minutes, until the meat is tender and the soup is rich (add a splash of water if it gets too thick).
When the soup is ready, season to taste, stir in the chopped parsley leaves and ladle into bowls. Swirl a little yoghurt and harissa paste on top and serve with hot flatbreads on the side.
Tips: If you don’t mind bones, lamb knuckles have delicious flavour and texture and would be delicious in this recipe. Just increase the cooking time to 1 and a half hours.
If chickpeas are not your favourite, you can replace them with couscous or bulgur wheat. Both are easy to make, deliciously hearty and satisfying.
NOMU Extra Virgin Olive Oil
2 onions, peeled and finely chopped
2 celery stalks, trimmed and finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 tbsp flat-leaf parsley, leaves picked and stalks finely chopped
600g lamb leg or shoulder, trimmed of excess fat and cut into 2.5cm pieces
1 tbsp NOMU Ground Cumin
1 tsp NOMU Ground Turmeric
1 tsp NOMU Smoked Sweet Paprika
½ tbsp NOMU Ground Cinnamon
½ tbsp NOMU Ground Coriander
2 NOMU Whole Bay Leaves
1 tbsp tomato purée
700ml prepared NOMU Vegetable STOCK or NOMU Lamb STOCK
400g tin plum tomatoes
400g tin chickpeas
To serve:
6 tbsp plain yoghurt
2 tbsp harissa paste
Moroccan-style flatbreads, to serve
Heat a glug of Olive Oil in a large saucepan over a low heat, and sauté the chopped vegetables, garlic and parsley stalks for about 10 minutes until softened but not coloured.
Season, then turn up the heat a little and add the lamb. Brown the lamb, stirring, for another 5-7 minutes.
Add the spices, bay leaves and tomato purée. Stir well and cook for 2-3 minutes until the spices smell fragrant.
Pour the prepared Vegetable or Lamb Stock into the pan, followed by the tinned tomatoes and chickpeas (liquid included). Bring to a boil, then lower the heat and simmer, covered, for 1 hour.
Remove the lid and cook for a further 30 minutes, until the meat is tender and the soup is rich (add a splash of water if it gets too thick).
When the soup is ready, season to taste, stir in the chopped parsley leaves and ladle into bowls. Swirl a little yoghurt and harissa paste on top and serve with hot flatbreads on the side.
Tips: If you don’t mind bones, lamb knuckles have delicious flavour and texture and would be delicious in this recipe. Just increase the cooking time to 1 and a half hours.
If chickpeas are not your favourite, you can replace them with couscous or bulgur wheat. Both are easy to make, deliciously hearty and satisfying.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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