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 coriander 36 tablespoons of fresh, chopped flat-leaf parsley
- Turkish bread
- 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
- 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.