60ml |
olive oil |
250g |
lamb leg steak, cut into small chunks |
1 |
medium onion, finely chopped |
2 |
garlic cloves, crushed with 1 teaspoon sea salt |
1 tablespoon |
coriander seeds, roasted and ground |
1 tablespoon |
cumin seeds, roasted and ground |
1 teaspoon |
ground allspice |
1 teaspoon |
chilli powder |
1 teaspoon |
sweet paprika |
400g |
can crushed tomatoes |
1 |
green chilli, seeded, scraped and finely shredded |
1 teaspoon |
honey |
100g |
chickpeas, soaked overnight and drained |
800ml |
good-quality chicken stock |
500ml |
water |
|
sea salt and freshly ground black pepper |
50g |
couscous |
1 tablespoon |
finely chopped flat-leaf parsley leaves |
1 tablespoon |
finely chopped fresh mint |
1 |
lemon, juiced |