2 tablespoons |
extra virgin olive oil |
2 |
onions, peeled and finely chopped |
|
garlic, peeled and finely chopped |
|
celery, trimmed and finely chopped |
2 |
carrots, peeled and finely chopped |
1 tablespoon |
flat leaf parsley, finely chopped |
500g |
leg of lamb, cut into 1cm pieces |
1 tablespoon |
ground cumin |
2 tablespoons |
ground turmeric |
2 tablespoons |
paprika |
1 tablespoon |
cinnamon |
2 |
fresh bay leaves |
1 tablespoon |
see method for ingredients |
1 liter |
vegetable stock |
400g |
tomatoes, chopped |
400g |
chickpeas, drained |
|
sea salt |
|
freshly ground black pepper |