Preparation
Step 1
Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.
Step 2
Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
Step 3
Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)
Step 4
Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.
Step 5
Cover with lid, lower heat so it is bubbling energetically but not crazy rapidly. Cook for 10 minutes until carrot is tender but not super soft – I like it to have a bit of bite still, if you want super soft, keep cooking.
Step 6
Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste, and water if you want more liquid.
Step 7
Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!
©recipetineats
Ingredients
2 tsp EACH cumin powder, coriander, paprika
1 tsp cardamon powder (can omit if you don’t have)
¼ tsp cinnamon powder
½ tsp cayenne pepper (adjust to taste)
1/2 tsp black pepper
1 tsp salt
â–¢2 tbsp olive oil
2 garlic cloves , minced
1 onion , finely chopped
500 g / 1 lb lamb mince (ground lamb, or beef)
2 tbsp tomato paste
2 carrots , peeled and chopped (about size of chickpeas)
600 g / 21 oz canned chickpeas , drained and rinsed (1.5 standard can)
400 g / 14 oz can crushed tomato
3 cups / 750 ml chicken broth / stock
1 bunch spinach , roughly chopped (about 4 packed cups) (wilts a lot)
Plain yoghurt (or sour cream)
Chopped fresh coriander / cilantro