• 2 tablespoons olive oil
  • 2 small onions, chopped
  • 2 large garlic cloves, crushed
  • 500 g (1 lb 2 oz) lamb shoulder steaks, trimmed of excess fat and sinew, cut into small chunks
  • teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon ground cloves
  • 1 bay leaf
  • 2 tablespoons tomato paste (concentrated purée)
  • 1 litre (35 fl oz/4 cups) beef stock
  • 600 g (1 lb 5 oz) tin chickpeas, rinsed
  • 2 × 400 g (14 oz) tins chopped tomatoes
  • 30 g (1 oz) finely chopped coriander (cilantro), plus extra leaves to garnish


  1. Heat the oil in a large heavy-based saucepan or stockpot, add the onion and garlic and cook for 5 minutes, or until softened. Add the meat, in batches, and brown over high heat. Return all the meat to the pan.
  2. Add the spices and bay leaf and cook until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly. Pour in the stock, stir well and bring to the boil.
  3. Add the chickpeas, tomatoes and chopped coriander to the pan. Stir, bring to the boil, then reduce the heat and simmer for 2 hours, or until the meat is tender, stirring occasionally. Season with salt and freshly ground black pepper. Garnish with coriander and serve with bread.