1 Kg lamb, cubed
2 tsp sea salt
3 tsp black pepper
1½ Tbs ground cinnamon
1 Tbs ground cardamom
Oil, for browning
1 small red onion, peeled, thinly sliced
4 cloves garlic, rough chop
½ leek, white parts only, thinly sliced
4 bay leaves
2 Tbs fennel seeds
3 cup (720 mL) beef stock
1can (400 mL) coconut milk
½ squash, peeled, seeded and cubed
½ eggplant, cubed
1 can (400 g) chickpeas
- Season lamb with salt, pepper, cinnamon and cardamom. Add flour to lamb and coat.
- Heat a medium pot to medium-high heat. Add enough oil to brown lamb.
- Sear a layer of lamb cubes 5 minutes, turning once. Remove from pot and continue with remaining lamb cubes.
- Add onion, garlic and leeks to the pot. Cook 5 minutes.
- Add bay leaves and fennel. Cook another 3 minutes.
- Add the beef stock to the pot and scrape up any bits that have stuck to the bottom of the pot. Add the lamb back to the pot. Add the coconut milk.
- Bring to a gentle boil then reduce heat and let simmer for 1 hour.
- Add the squash, eggplant and chickpeas. Let simmer another 45 minutes.
- Check seasoning and adjust to your liking. Cook another 5-10 minutes or until the lamb is tender.
- Note: can be kept in the fridge 3 days or frozen up to 3 months.