* Sweet Lamb and Chickpea Casserole

I'm just going to leave this here... and pretend that I have been updating this blog on a regular basis over the past three years, that my food photography skills have vastly improved (hahahahahaaaa), that I totally planned this and didn't actually just take a random photo of my cooking and think "Dammit I'm never going to remember this recipe unless I write it down... where can I put it so that I don't lose it?"

Perhaps if I slope quietly off into the ether that is my life, I'll get away with it... Not that I'm expecting some sort of hidden fan base to suddenly arrive and start crying with joy - though maaan that would feed the ego somewhat (it has shrunk in recent years to size of a small barge - it no longer has it's own seat at the table and even gave up the spare bed at some point when I wasn't looking).

This Sweet Lamb and Chickpea Casserole is the most recent recipe I have converted to as low fat as I can handle in my never ending endeavour to drop a dress size. I've probably lost the same 10lbs a million times over in the past three years. I blame wine.. and the husband, of course.

Should you stumble back across my path after all this time and decide to give this recipe a shot - I hope you enjoy it. Please excuse my less than professional photo - my camera got destroyed by sand in the lens a few years back whilst on holiday in Crete and I never bothered to replace it. I'm still working out how to get the best out of my S7's built in camera...

... and the rest of my life ;-)

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Sweet Lamb and Chickpea Casserole

Serves 4
Syns per serving ¹⁄2

Prep time - 15 minutes
Cooking time - 45 - 55 minutes
Total time - 1hr - 1hr 10 minutes

You will need
A large non stick skillet/frying pan with lid.

Ingredients
Low fat cooking spray (sunflower oil fry light)
2 large red onions - finely sliced
2 fat cloves garlic - finely sliced
1 lb/500g lamb leg steaks - cut into medium chunks (about 2cm)
1 tsp ground cumin
1 heaped tsp chilli powder (I used a medium spiced one)
2 tsp sweet smoked paprika
14 oz/400g can chopped tomatoes
14 fl oz/400ml lamb stock (or chicken if you don't have lamb)
14 oz/ 400g can chickpeas (drained and rinsed)
2 tsp honey
grated zest of one lemon
A handful of fresh coriander (cilantro) - chopped

Method

• Place the pan on a medium heat, add the onion and spray them with the cooking spray (about ten sprays) - cook very gently for about 8 minutes or until they start to become slightly sticky and soft, then add the garlic and cook for a further 2 minutes.
• Remove the onion mixture from the pan (I just scooped mine out onto a clean chopping board), turn the heat up slightly, place the pan back on the heat then add the lamb - no need for any cooking fat, just let the lamb brown gently, stirring for about 5 minutes.
• Tip the onion mixture back in and add all of the spices (cumin, chilli powder, smoked paprika), stir together and cook for a minute or so.
• Add the tomatoes, stock and chickpeas then stir in the honey and lemon zest. Bring to a boil (popping the lid on at this point speeds that up a bit) then turn down the heat and simmer gently with the lid off until the lamb is cooked through and the casserole is the desired thickness - I like mine saucy rather than runny.
• Stir in the chopped coriander and serve with coucous or brown rice.

EAT!