1kg lamb shanks,thickly sliced lamb leg or loin.
4 large onions quartered
6 potatoes cut into chunks
6 cloves garlic minced
4 marrows cut into large chunks
4 large carrots thickly sliced
pumpkin cut into large pieces I leave mine with
the rind
celery cut into thick slices
2 cans chickpeas or 2 cups boiled chickpeas
you can add parsnip ,cauliflower florets and
thickly sliced cabbage or fennel
1 tin chopped tomatoes
4 tablespoons tomato paste
2 teaspoons curry,1 teaspoon ground cumin,1
teaspoon ground coriander,1 teaspoon ground
dill, 1 teaspoon turmeric,3 cardamom pods and a
small stick of cinnamon ,3 whole cloves,chili or
cayenne pepper according to taste.
salt & pepper
2 ltrs veg,chicken or lamb stock
Heat some oil in a large pot and fry the lamb
pieces to seal them.
Add the onions & celery and fry a bit,
Add the curry,cumin,coriander,turmeric,dill and
chopped fresh chili if using.Fry to release the
spice flavor.
Add the vegetables but not the pumpkin and stir
and fry for a few minutes.
Add the chopped tomatoes and minced garlic and fry
for a couple of minutes more.
Mix the tomato paste with the stock and pour it
over the veg & meat.
Season according to taste with salt & pepper .
Put the pumpkin slices in,the cinnamon
stick,cardamom pods & I find if you stick the
cloves on a piece of onion when you want to take
it out you will find it easily and do not have to
fish around a lot.
Let it boil then put on low heat ,add the
chickpeas cover and let it simmer for up to 2
hours until the lamb meat falls off the bone .
Serve over couscous .
Originally Submitted
9/11/2013
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