Ground lamb, with chickpeas, red pepper, spring onion, courgette and carrot (both spiralised before being added to the stew). With some added ground cinnamon. Plus lamb stock and vegetable stock.
The lamb was cooked the day before for about two hours at a medium heat under glass until tender. Cooked again for another forty-five minutes with the spiralised vegetables.
Served with flat chinese noodles (Blue Dragon brand in this case). The noodles were salted and infused with some sesame oil.
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