Free From Recipes Matters | Freefrom lamb tajine

Ingredients

• 4 tbsp olive oil
• 5 heaped tsps ground cumin
• 2 heaped tsps ground coriander
• 4 large cloves garlic, peeled and sliced
• 1 large onion, peeled and sliced fairly thinly
• 1 large or 2 medium carrots, scrubbed and cut into thin rounds
• 3 sticks celery, chopped small
• 1 kilo neck fillet of lamb, cut in thick slices
• 1 medium aubergine (eggplant), halved lengthways and sliced
• 6 dried limes
• rind of ½ a lemon
• 600g/1lb 6oz fresh (chopped) or tinned chopped tomatoes
• 500ml / 2 cups gluten and wheat-free vegetable stock
• 100g/4oz fresh spinach (proper spinach rather than baby leaves if you can find it), chopped roughly
• 800g/1 ½ lbs cooked chickpeas – you can use tinned
• sea salt
• freshly ground black pepper
• 2–3 large handfuls of fresh coriander