Home About us Products Links Recipes Gallery


Serves 2/3

Lamb diced into small (2 cm) cubes (use lamb shoulder, leg or neck fillet)

2 x tins of chickpeas, rinsed and drained

1x red pepper, diced

Few cloves of garlic, finely chopped

1 large or 2 small onions, sliced

1 tsp paprika

I lamb stock cube

Salt/pepper to taste

In a large frying pan, brown the lamb and add the onions, garlic, red pepper, paprika. Continue to fry (lower the heat accordingly) for 10/15 minutes. Add stock cube mixed with 1 or 2 tbsp water to the lamb mixture, put a lid on and cook until lamb is tender. Then add chickpeas, check seasoning and cook with the lid on for 5 minutes or so to slightly soften the chickpeas and let them  absorb the flavours of the lamb mixture. Finish for a few minutes with the lid off so there's very little liquid. Serve with crusty bread.

Could add chilli's or cayenne pepper if prefer it spicy.

This recipe was given to us by Angela Price, one of our regular customers .