1 flameproof casserole dish
1 chopping board
Peel and chop the onion. Chop the celery. Peel the carrots.
Cut the tomatoes into small cubes. Cut the zucchini and carrot into sticks. Pick the leaves from the coriander.
Sauté the lamb, garlic and onion in oil in a flameproof casserole dish until golden brown. Add all the dry spices and lightly brown. Pour in enough water to cover the ingredients generously. Add the tomato paste, harissa paste, sultanas, carrots and celery.
Add the zucchini, rinsed chickpeas and coriander and cook, uncovered, for another 30 minutes.
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