Monday, 7 January 2008

Spiced Lamb with Chickpeas

Can easily be increased in size, all measurements are approximate

Cooking time: 1hr 15
Serves 2-3

400g Lamb mince
1 tin chick peas, drained and rinsed
2 sticks celery, finely chopped
2 carrots finely chopped or minced
1 tin tomatoes
1 tbsp tomato puree
1 mugful of peas
1 mugful of sweetcorn
1 onion
2 cloves garlic crushed
2 tbsp balsamic vinegar
1 tbsp cumin seed roughly crushed
1/2 tsp chili powder
1 tsp dried mixed herbs

1) Brown the mince and drain off any excess fat, add the onion and cook for about 4-5 minutes and mixed in, add remaining ingredients and simmer for about 1 hour

Serve with Jacket potatoes, mash or transfer to a baking dish and top with mashed sweet potato and white potato and bake until golden or grate potato and sprinkle over and then bake, being careful the potato doesn't burn

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