Spicy Lamb with Chickpeas

Spicy Lamb with Chickpeas

Serves 4

Points per recipe 26

Points per serving 6½

Core recipe

500g lean minced lamb

2 cloves garlic, crushed

1 large onion, sliced

½ tsp chilli powder

1 tsp ground coriander

1 tsp ground cinnamon

salt & pepper

2 tbsp tomato puree

1 x 400g can chick peas, drained

1 x 400g can chopped tomatoes

Fry the lamb with the garlic & onion for 5 mins to brown the meat.  Drain off any excess fat.  Add the spices, seasoning, tomato puree, and tomatoes and simmer for 15 mins.  Stir occasionnaly and add alittle water if getting too dry.  Add chick peas and cook for 5 mins.

Serve with rice or couscous, sauteed courgettes, or aubergines.  Add points where necessary.

To freeze:  Omit chick peas, cool, pack into container and use within 1 month.

To serve: Defrost in the fridge for 4-5 hours, reheat gently then boil for 5 mins.  Add chick peas & cook 5 mins