Step 1

In a deep pan add oil and meat. Stir fry it for a few minutes to brown. Add 4 cups of water.

Step 2

Add salt, pepper and whole garlic cloves. Skim off any foam and bring it to a boil. if you are cooking in a regular pot cover and cook until the meat is fork tender. If using a pressure cooker cover and cook for 7-8 minutes or until the meat is cooked and tender.

Step 3

While the lamb is cooking away, cut vegetables and stir fry all of them except tomatoes for a couple of minutes in a frying pan with 1 tbsp oil on medium heat. (see video)

Step 4

Add the stock cube, salt, pepper, tomatoes, paprika, cumin, bay leaf and rosemary.

Step 5

Tip the veggies into the broth, add the remaining 4 cups of water, tomato pure and chopped coriander. Stir well and cook for a further 1 minute in a pressure cooker or another 15-20 minutes in a regular pan until the potatoes are almost done.

Step 6

Finally, add the chickpeas and let them simmer for a minute or so to warm them through. Turn off the heat, garnish with chopped coriander and serve hot with your choice of bread. Or on its own if you are on a diet.