Ingredients
- 250 g of lamb neck
- 1 yellow onion
- 2 tablespoon(s) of olive oil
- 1 zucchini
- 2 carrots
- 1 turnip
- 2 potatoes
- 1 stalk of celery with leaves
- 150 g of peas
- 100g canned chickpeas
- 400 g canned crushed tomatoes
- 1 teaspoon(s) of paprika
- 1 teaspoon(s) of ras el-hanout
- 1 stick of cinnamon
- 1 bunch of coriander
- 1/2 bunch of mint
- 50 g tomato paste
- 70 g of vermicelli
- 1 lemon
Preparation
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Cut the meat into pieces that are not too large. Peel and slice the onion. Peel and cut the vegetables into medium-sized pieces. In a casserole dish, brown the meat in hot olive oil on all sides for 6 minutes. Add the onion and continue caramelizing for 5 minutes.
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Then add the rinsed and drained chickpeas, tomatoes and vegetables (except the peas) and brown again for 5 minutes. Finally add the spices, chopped coriander and mint (reserve a few stalks for dressing), salt and pepper with a grinder. Sprinkle with 2l of water, add the tomato paste and simmer for 40 minutes. 10 minutes before the end of cooking add the vermicelli and peas.
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Serve hot, sprinkle with coriander and fresh mint and serve with a lemon wedge.
