Lamb stew with orange

2 hrs

A braise of cubed lamb with root vegetables, chickpeas, and tomato, brightened with orange zest and juice, finished with fresh mint.

30 ml olive oil	Sear lamb 5 min until browned	Cook onion & garlic 5 min, stir in tomato puree 2–3 min	Add vegetables, chickpeas, wine, stock, tomato sauce, orange & cumin; bring to boil	Simmer covered 90 min until lamb tender	Season to taste, top with mint & serve
500 g lean lamb, cubed
1/4 tsp salt
Pinch ground black pepper
1 medium onion, diced
2 large cloves garlic, minced
2 tbsp tomato puree
2 stalks celery, diced
2 large carrots, cut into chunks
2 parsnips, roughly chopped
1 (400 g) tin chickpeas, drained
190 ml dry red wine
750 ml chicken stock or water
1 (425 g) tin tomato sauce
1 tsp orange zest
1 large orange, segmented, juice reserved
1 1/2 tsp ground cumin
2 tbsp freshly chopped mint leaves

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