Cost per person £1.54
300g of lamb neck fillet
1 tsp cumin seeds
1 cinnamon stick
3 slices of lemon
1 tsp coriander powder
1 tsp sumac
1 red chilli sliced in half
6 tomatoes blanch in boiling water before removing the skins and dicing
4 garlic cloves
Handful of fresh chopped parsley
Handful of fresh chopped coriander
Salt & pepper
2 x tins of chickpeas
Put a small X int the bottom of each tomato before blanching them in boiling water for 1- 2 minutes. Remove from the heat and set aside to cool before removing their skins. This should come away very easily.
In a heavy saucepan/ casserole dish, add a tablespoon of rapeseed oil and put on a medium heat. Finely dice your onions and fry them in the oil with the whole cinnamon stick. Once the onions are golden and translucent add the garlic and sliced chilli.
Whilst the chili, garlic and onions are frying, dice your lamb neck into 1cm cubes. Add to the pan, turning frequently in order to ensure the meat browns all over. Add the remaining dry spices, frying on a low heat for 2-3 mins, ensuring you don’t burn the spices but instead allow them to coat the meat.
Chop the deskinned, cool tomatoes and add to the pan with a small cup of water, just enough to just cover the meat. Add a lid to the pan and cook on a low heat for an hour. After an hour, add the tins of chickpeas, including their water. Cook the lamb for a further 45 mins- 1 hour, on a low heat, with the lid off in order to let the liquid evaporate and sauce to thicken. Check the meat is tender, and before serving add the parsley and coriander.
I had mine with some spicy roasted aubergine and a warm pickled cabbage. Delicious.