Spicy Lamb with Chickpeas

Ingredients

• Olive oil-1-2tbsp
• Lean boneless lamp-450gms
• Onion-1
• Garlic cloves (Crushed)-2
• Water-5cups
• Tomatoes-400gms
• Bay leaf-1
• Dried thyme and oregano-1/2tbsp
• Ground cinnamon (Pinch)
• Ground cumin and turmeric-1/2tbsp
• Harissa-1tsp
• Canned chickpeas-400gms
• Carrot, potato, Zucchini (Diced)-1
• Fresh peas-31/2
• Mint sprigs to garnish

Method

• Heat 1 tablespoon of the oil in a large pan simmer heat and add the lamb in batches if necessary to avoid crowding the pan and cook until evenly browned on all sides adding a little more oil if needed, remove the meat with a slotted spoon.
• Simmer the heat and add the onion and garlic to the pan cook stirring frequently for 1-2 minutes.
• Add the water and return all meat to the pan bring just to a boil skimming off any foam that rises to the surface, simmer the heat and stir in the tomatoes bay leaf thyme, oregano, cinnamon cumin turmeric, and harissa, simmer for about 1 hour, remove and discard the bay leaf.
• Mix chickpeas, carrot, and potato and simmer for 15 minutes add the zucchini and peas and continue simmering for 15-20 minutes 
• Take from the heat and ladle into warmed bowls garnish with mint and serve immediately.

Benefits

• Olive oil (Contains more antioxidants, prevents strokes)
• Lamb (Contain protein , maintenance of muscle mass, improved physical performance)
• Turmeric (Rich in medicinal properties, a natural anti-inflammatory compound, lower risk of heart disease)