Another culinary adventure inspired by the house of Rorsch & Semi (see also).
You will need:
- 500g of lamb
- Olive oil
- 2 chopped onions
- 4 cloves of crushed garlic
- 1.5 teaspoons of cumin & 2 teaspoons of paprika
- 1 bay leaf
- 2 tablespoons of tomato puree
- 1 cup of soup stock (Rorsch recommends VeCon if you can’t be bothered making your own stock. I recommend Bovril.)
- 500g of washed, soaked and cooked chickpeas
- 2 cans of chopped tomatoes
3 tablespoons of fresh, chopped coriander36 tablespoons of fresh, chopped flat-leaf parsley- Turkish bread
![Lamb](http://static.flickr.com/85/227979255_c2c2947735_m.jpg)
![Olive oil](http://static.flickr.com/86/227979343_803c566d04_m.jpg)
![Onion](http://static.flickr.com/97/227979458_6c0c90c2b5_m.jpg)
![Garlic](http://static.flickr.com/61/227979152_b6c9a10c50_m.jpg)
![Cumin & paprika](http://static.flickr.com/70/227978777_3de2d28a4e_m.jpg)
![Bay leaves](http://static.flickr.com/67/227978048_d8f493661d_m.jpg)
![Tomato puree](http://static.flickr.com/81/227980267_9729e5efa1_m.jpg)
![Bovril](http://static.flickr.com/88/227978238_aa384987f3_m.jpg)
![Chickpeas](http://static.flickr.com/73/227978427_c2d04e1443_m.jpg)
![Chopped tomatoes](http://static.flickr.com/76/227978537_edb03a0418_m.jpg)
![Parsley](http://static.flickr.com/66/227978913_331cf68103_m.jpg)
![Turkish bread](http://static.flickr.com/96/227980342_d0f7f6b917_m.jpg)
- Saute onion and garlic until soft.
- Add meat, and brown.
- Add cumin, paprika & bayleaf, and cook “until the fragrance makes your eyes start to water”.
- Add tomato paste and cook for a couple more minutes, stirring continuously.
- Add stock & chopped tomatoes, stir and bring to boil (“by now you should be able to feel the spice on the back of your pharynx”).
- Add chickpeas
corianderand parsley.
- Bring to boil.
- Simmer for 1 1/2-2 hours or until lamb is tender.
- Serve, garnished with extra
coriander andparsley, and warm turkish bread.