Stews

MOROCCAN LAMB & CHICK PEA STEW
Extra Large Gourmet Roaster.
60 ml olive oil
2 onions, finely chopped
10 ml ground coriander
20 ml ground cumin
10 ml ground cinnamon
1 kg lamb, diced
400 g tin x 2 tomatoes
100 g split peas
500ml beef stock
400 g tin x 2 chick peas, shelled

salt and freshly ground black pepper
hand full fresh coriander, finely chopped
Microwave onions and olive oil for 5 minutes in an Add the coriander, cumin and cinnamon and
microwave for 1 minute. Add the remaining ingredients (except the chick peas, salt and
pepper and fresh coriander). Bake for 90 minutes at 180°C. Add chick peas, salt and pepper and bake for a further 15 minutes.
Add fresh coriander just before serving.