Put the lamb, flour, and paprika in a mixing bowl and combine well. Heat the oil in a large heavy-based pan over a medium heat, add the onions, and cook, stirring frequently, for 5 minutes, or until soft and translucent. Add the lamb and cook, stirring occasionally, for 5 minutes, or until evenly browned. Stir in the garlic and chickpeas, and cook for 1 minute.
Pour in the wine and allow to boil for 3 minutes while the alcohol evaporates. Add the tomatoes, bring to the boil, then reduce the heat and simmer for 15 minutes. Season well with salt and black pepper, stir in the spinach, and cook for 3 minutes.
Leave to cool completely, then transfer to a freezerproof container (or 2 large freezer bags – 4 portions per bag), seal, and freeze for up to 3 months. To serve, defrost overnight in the refrigerator, transfer to a deep baking dish, cover with a lid, and put in an oven preheated to 180°C (350°F/Gas 4) for 15 minutes. Alternatively, microwave on High for 3 minutes, stir, and microwave for 3 minutes more, or until piping hot.
- 675g lean lamb, cut into 2cm ( 3 / 4 in) dice
- 2 tbsp plain flour
- 1 tsp paprika
- 6 tbsp olive oil
- 2 large red onions, diced
- 6 garlic cloves, chopped
- 2 cans chickpeas, drained and rinsed
- 1 small glass dry white wine
- 2 cans chopped tomatoes
- 550g leaf spinach
- 1 pinch salt
- 1 pinch black pepper
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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