The Best Moroccan-Style Lamb Recipe - Eric Lyons

Ingredients

• 1 kg Lamb shoulder joint
• 2 tbsp Olive oil
• 1 tbsp Ginger
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tbsp Cinnamon
• 1 tbsp Turmeric
• 1 tsp Sea salt
• 1 tbsp Black pepper
• 2 Garlic cloves, chopped
• 2 tbsp Harissa paste
• 175 g Natural breadcrumbs
• 400 g Tinned chickpeas, drained
• 400 g Tinned chopped tomatoes
• 2 Red onions, sliced
• 3 Garlic cloves, chopped
• 2 tbsp Ras el hanout
• 600 ml Chicken stock
• Fresh coriander, chopped
• Salt and pepper, for seasoning