Fragrant Lamb and Chickpea Stew with Spiced Flatbreads

Ingredients

• 1 tbsp. olive oil
• 400 g diced lamb leg
• 2 onions, finely sliced
• 5 cardamom pods
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1/2 tsp. turmeric
• 2 garlic cloves, crushed
• 4 ripe tomatoes, roughly chopped
• 500 mL lamb or chicken stock
• 400 g tin chickpeas, drained and rinsed
• 150 g pomegranate seeds
• Large handful mint, roughly chopped, to serve
• 250 g self-raising flour, plus extra to dust
• 150 -175g natural yogurt
• 25 g butter
• 1 tsp. ground cumin
• 1/2 tsp. mild chilli powder

Instructions

1. Heat ½tbsp oil in a large pan (that has a lid) over medium-high heat and brown lamb all over, in batches if necessary. Remove with a slotted spoon to a plate. Add remaining oil, reduce heat slightly and fry onions gently for 10-12min, until softened.
2. Using a pestle and mortar, bash cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine. Add to the pan along with remaining spices and garlic. Cook for 2min, until fragrant. Return lamb to the pan along with the tomatoes. Cook for 4min, or until the tomatoes have started to break down. Stir through stock and plenty of seasoning. Bring to the boil, then reduce heat and simmer, covered, for 15min. Uncover, stir through chickpeas and bubble for a further 15-20min, until lamb is tender and sauce has reduced slightly.
3. Meanwhile, make the flatbreads. In a medium bowl, mix flour, 150g yogurt and ½tsp fine salt to make a dough, adding a little more yogurt if the mixture is dry. Tip on to a lightly floured surface and knead for 1min, until smooth and pliable. Divide into 4 and roll each piece into a rough oval, about 20cm long. Heat a large frying pan over medium heat and fry flatbreads (without oil) one at a time, for 3min per side, or until slightly puffed and speckled golden. Wrap flatbreads together in a clean tea towel while you make the spiced butter.
4. Melt butter, cumin and chilli powder in a small pan. Brush over the flatbreads. Check stew seasoning, then sprinkle over pomegranate seeds and mint. Serve with the flatbreads.