Ingredients
The following ingredients have 4 Servings
- 2 tsp EACH cumin powder, coriander, paprika
- 1 tsp cardamon powder ((can omit if you don’t have))
- ¼ tsp cinnamon powder
- ½ tsp cayenne pepper ((adjust to taste))
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 2 garlic cloves (, minced)
- 1 onion (, finely chopped)
- 500 g / 1 lb lamb mince ((ground lamb, or beef) (Note 1))
- 2 tbsp tomato paste
- 2 carrots (, peeled and chopped (about size of chickpeas))
- 600 g / 21 oz canned chickpeas (, drained and rinsed (1.5 standard cans, Note 2))
- 400 g / 14 oz can crushed tomato
- 3 cups / 750 ml chicken broth / stock
- 1 bunch spinach (, roughly chopped (about 4 packed cups) (wilts a lot))
- Plain yoghurt ((or sour cream))
- Chopped fresh coriander / cilantro
Instruction
- Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.
- Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
- Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)
- Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.
- Cover with lid, lower heat so it is bubbling energetically but not crazy rapidly. Cook for 10 minutes until carrot is tender but not super soft – I like it to have a bit of bite still, if you want super soft, keep cooking.
- Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste, and water if you want more liquid.
- Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!
