Lamb and Chickpea Stew

Braised lamb shoulder simmered with chickpeas, tomatoes, and a blend of warming Moroccan spices.

Ingredients

• 600g lamb shoulder
• 300g flatbread
• 2 tbsp grated fresh ginger
• 2 tsp ground cinnamon
• 2 tbsp butter
• 2 zucchini, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of green olives
• 500ml vegetable stock
• 2 tsp ground turmeric

Instructions

1. 1

   Heat butter in a large pot over medium heat and cook the grated fresh ginger and minced garlic gently until soft and fragrant.

2. 2

   Stir in the saffron threads and harissa paste, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the merguez sausage and carrots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the merguez sausage is tender, about 1 hr 30 mins.

6. 6

   Stir in the vermicelli noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the orange blossom water and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the parsley, and serve piping hot.

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