3 tbsp olive oil
400ml/14fl oz water
1 tbsp tomato purée
1kg/2lb 4oz lamb shoulder, cubed and seasoned with salt, pepper and 1 tsp paprika
2 onions, sliced
1 celery stalk, sliced
2 carrots, diced
6 garlic cloves, chopped
1 tsp ground cinnamon
225g/8oz broad beans, shelled
1 leek, sliced
4 fresh artichoke hearts cut into chunks
2 courgettes, sliced
225g/8oz fresh spinach
2 tbsp each chopped fresh parsley, coriander and dill
1 tbsp fresh mint, chopped
harissa or cayenne pepper, to taste
salt and freshly ground black pepper
Rice for serving
- Whisk the oil, water and tomato purée and pour into a large casserole. Add the lamb, onions, celery, carrot, garlic and cinnamon. Bring to the boil, cover and simmer for 30 minutes. Stir from time to time.
- Add the broad beans, leek, artichokes and courgettes. Bring back to the boil, cover and simmer for at least another 30 minutes, until the meat is tender.
- Add the spinach, allow to cook down, then add the fresh herbs, leaving some for garnish. Add harissa or cayenne pepper to taste.
- Sprinkle with the reserved herbs before serving.
- Serve with rice