1 tblsp olive oil
750g diced lamb
1 onion, finely chopped
2 tsps bottled crushed garlic
1 large carrot, peeled, finely chopped
1 tblsp Moroccan seasoning
2 tblsps tomato paste
2 beef stock cubes (10g each), crumbled
410g can crushed tomatoes
400g chickpeas, drained, rinsed
Salt and pepper, to taste
Cooked couscous, to serve
Heat oil in a stockpot over a high heat. Add lamb in two batches. Cook, stirring, for about 3 minutes, or until browned all over. Remove.
Add onion, garlic and carrot to stockpot over a medium heat. Cook, stirring until soft. Return lamb to pot with seasoning and paste. Cook, stirring, for 1 minute.
Dissolve stock cubes in ½ cup boiling water. Add to pot with tomatoes and chickpeas. Season with salt and pepper. Bring to boil. Cover with lid.
Gently boil for about 12 to 15 minutes, or until lamb is tender. Remove from heat.
Serve with couscous.