1 x Onion (chopped) 1 x bowl of chickpeas 500g Beef or Lamb handful thyme and rosemary Pepper and salt Garlic 6 cloves (chopped) 3 Tbsp of Ghee Tomato paste/Puree 70 g (small tin) Ground pepper and pink Himalayan rock salt Tabasco sauce paprika chili flakes 1 x slice of lemon 2 x Lamb/Beef stock cubes 1 x Carrot & onion (chopped and blended minced) 1 x Bell Pepper (chopped) Parsley and basil (chopped) 3 Tbsp of ginger & garlic paste 3 Tbsp of Lazy garlic 3 x Large potatoes (chopped)
METHOD: Get a deep saucepan ready and place on the hob add 3 Tbsp of Ghee and set on High heat (gas mark 6) now get a deep bowl and add the 2 lamb/beef stock cubes in add some parsley and some chopped onions plus tsp of ginger and garlic paste now add 400ml of boiling water, stir it and crush the stock cubes set it aside and leave it. Now when the Ghee is hot add the chopped onion and stir with a pinch of salt and add the chopped garlic give it a stir till light brown then add the tomato paste and add 3 Tbsp of water and give it a stir until combined for a few minutes, Now add the chopped meat thyme and rosemary and stir well, add the ginger and garlic paste paprika salt and pepper and chopped potatoes & chickpeas in and give it a stir. Next, add the lamb/beef broth to the mix and add the carrot and onion (blended) in with some chili flakes and Tabasco sauce and stir, place the lid on, and cook for 15 minutes. After you have done this add the chopped up bell pepper and basil and add the slice of lemon and give it a stir now place the lid back on and cook for a further 15 minutes but on low heat. After it's done serve and enjoy!
