Lamb, Chickpea and Tomato Stew

Prep time:
15 mins

Cooking time:
3 hours and 10 minutes mins

Serves:
4 people

This recipe also works well using Simon Howie Lamb Fillets. You may need to increase the initial cooking time of the casserole to 2½ hours. To cook in a slow cooker, preheat your cooker for 20mins on high. Prepare and brown the lamb as above, then arrange the slow cooker dish. Make up the tomato, bean and vegetable mixture as above, then spoon over the lamb. Season well, cover with the cooker lid, reduce setting to low and cook for about 4½ hours until the lamb is tender.

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ingredients

4 Simon Howie lamb neck fillets

salt and freshly ground black pepper

2tbsp olive oil

1 large red onion, peeled and cut into wedges

1 garlic clove, peeled and crushed

400g can of chopped tomatoes

2tsp ground cumin

1tsp hot smoked paprika

400g can of chickpeas, drained and rinsed

300ml (1/2pt) lamb or chicken stock

2tbsp freshly chopped coriander

Method

Preheat the oven to 170 C (fan oven 150 C, 325 F, gas 3). Wash and pat dry the lamb fillets. Season on both sides.
Heat the oil in a large saucepan until hot and cook the lamb for about 5 minutes, turning it in the oil, to brown it all over. Transfer to a heatproof plate using tongs, reserving the cooking juices in the pan.
Reheat the juices until bubbling and cook the onion and garlic, stirring, for 5 minutes 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 2 ½ 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.
To serve, drain the lamb and take off the string, then sit back on top of the tomato stew. Sprinkle with chopped coriander and serve straight from the dish accompanied with crusty bread to mop up the juices.

Lamb, Chickpea and Tomato Stew

Prep time: 15 mins

Cooking time: 3 hours and 10 minutes

Serves: 4

ingredients

4 Simon Howie lamb neck fillets
salt and freshly ground black pepper
2tbsp olive oil
1 large red onion, peeled and cut into wedges
1 garlic clove, peeled and crushed
400g can of chopped tomatoes
2tsp ground cumin
1tsp hot smoked paprika
400g can of chickpeas, drained and rinsed
300ml (1/2pt) lamb or chicken stock

2tbsp freshly chopped coriander

Method

Preheat the oven to 170 C (fan oven 150 C, 325 F, gas 3). Wash and pat dry the lamb fillets. Season on both sides.
Heat the oil in a large saucepan until hot and cook the lamb for about 5 minutes, turning it in the oil, to brown it all over. Transfer to a heatproof plate using tongs, reserving the cooking juices in the pan.
Reheat the juices until bubbling and cook the onion and garlic, stirring, for 5 minutes 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 2 ½ 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.
To serve, drain the lamb and take off the string, then sit back on top of the tomato stew. Sprinkle with chopped coriander and serve straight from the dish accompanied with crusty bread to mop up the juices.