LAMB, CHICKPEA AND TOMATO STEW

 

LAMB, CHICKPEA AND TOMATO STEW

Serves 4

Syn Free

4 lean lamb neck fillets, all visible fat removed
1 large red onion, cut into wedges
1 clove of garlic, crushed
400g can chopped tomatoes
2 tsp. ground cumin
1 tsp. hot smoked paprika
400g can chickpeas, drained and rinsed
300ml hot lamb stock
2 tbsp. freshly chopped coriander

Pre-heat the oven to 170C/Gas 3.
Wash and pat dry the lamb fillets and season on both sides.
Spray a large pan with Frylight and heat until hot. Cook the lamb for about 5 minutes, turning it to brown it all over. Transfer to a warmed plate, reserving the cooking juices in the pan.
Add the onion and garlic into the pan and cook, stirring, until softened.
Stir in the remaining ingredients, except the coriander, and bring to the boil.
Transfer to an ovenproof baking dish and push the lamb fillets into the tomato mixture.
Cover with foil and cook for two and a half hours, turning the lamb over halfway through, until tender.
Remove the foil, brush the lamb with some of the cooking juices and cook uncovered for a further 30 minutes, until lightly browned.

Lovely served with mashed potatoes and a green veg.