1½ tbsp cumin seeds
1 tbsp olive oil
3 onions, halved and thinly sliced
3 x 400 g packs lean lamb mince
2 tbsp finely chopped ginger
4 garlic cloves, finely chopped
2 x 400 g cans chopped tomatoes
1 Tbsp paprika
1 Tbsp ground cinnamon
1½ tbsp ground coriander
3 tbsp harissa
3 red capsicum, deseeded and cut into large chunks
2 × 400 g cans chickpeas, drained
2 x 20 g packs coriander, most chopped, a few leaves left whole to serve
500 ml beef or lamb stock, made with 2 cubes
- Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.
- Stir in the tomatoes, toasted cumin, remaining spices and harissa – add more spice if you like an extra kick. Add the capsicum, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.
- Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.