Gluten free
Serves 4.

Ingredients:

 

1 lamb shoulder cut into medium chunks

1 1/2 cups chickpea flour

5 tbsp coconut oil

2 leeks, diced small

7/8 cloves of garlic, grated

1 long red chilli, chopped fine

1 1/2 tbs tomato paste

2 tbsp dried coriander

2 tbsp dried cumin

1 tbsp dried ginger

2 tbsp sweet paprika

2 1/2 cups chicken broth, or bone broth, fresh if possible (or enough to cover the lamb)

1 can chopped tomatoes, organic if possible

1 cinnamon stick

3 peeled diced carrot

1 red bell pepper cut into squares

1 sweet potato, peeled and diced into bite size pieces

4 tbsp fruit syrup

Himalayan salt to taste

1 cup green raisins, soaked in hot water

1 cup macadamia nuts, slightly crushed

4 tbsp sesame seeds

1 large bunch of fresh coriander with stems

 

Take a large bowl and pour in the chickpea flour. Season the lamb very well with salt and pepper and toss the lamb into the flour. shake off access and set aside. Heat a large stock pot with half of the coconut oil and begin browning the lamb shoulder until brown on all sides. Set aside. Add the remaining coconut oil and sauce the leeks and chili. When soft, add the garlic and cook a few minutes. Add the tomato paste and spices. cook until dry. Add the the lamb into the pot and cover with chicken broth and can of tomatoes. Add the cinnamon stick. Cook on a simmer for one hour, covered. Uncover half way and cook another 20 minutes. Add the saffron and vegetables, raisins, fruit syrup, and coriander stems. Cook another 30 minutes, or until all the meat and vegetables are soft. Add the nuts, and garnish with sesame seeds and fresh coriander.