World Cuisine

Lamb, Chickpea and Cinnamon Broth

cook 20 mins
  • 2 tablespoons ghee or argan oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 dried red chillies
  • 2–3 cinnamon sticks
  • 250 g (8 oz) lean lamb, cut into thin strips
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 1.2 litres (2 pints) hot lamb or chicken stock
  • small bunch of flat leaf parsley, roughly chopped
  • salt and pepper
  • lemon wedges, to serve (optional)
  • Heat the ghee or oil in a heavy-based saucepan, stir in the onion, garlic and spices and cook for 2–3 minutes until the onion begins to colour.
  • Add the lamb and cook for 1–2 minutes, stirring to coat well, then add the chickpeas. Pour in the stock and bring to the boil, then cook over a medium heat for 15 minutes.
  • Stir in the parsley and season. Serve the broth with lemon wedges to squeeze over, if liked.
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