Serves 2
Prep: 20 min
Cook: 20 min
Ingredients
1 red onion
3 tbsp olive oil
2 garlic cloves
6 vine tomatoes
400g can chickpeas
25g coriander
300g lamb steaks or similar
1 lemon
150g natural yoghurt
Method
Quarter the onion and slice it finely. Heat 1 tbsp oil in a large frying pan. Stir in the onion and cook, stirring often, over a medium heat for about 10 min until wilted. Slice the garlic in thin rounds. Skin, quarter and finely chop the tomatoes. Tip the chickpeas into a colander, rinse and shake dry. Chop the coriander. Slice the lamb into chunky strips, approx 8cm x 2cm. Stir the garlic into the softened onions and stir-fry for a few more min until aromatic and tender. Stir in the tomatoes. Simmer briskly, stirring often for about 10 min until you have a thick sauce. Add the chickpeas. Heat through, season with salt, pepper and a squeeze of lemon, then stir in the coriander. Tip into a serving bowl or on to warmed plates. Heat the remaining oil and when very hot, fry the lamb for a couple of min a side until crusty. Transfer to a chopping board. Wait for a minute or so for the juices to settle, slice into kebab-sized chunks and pile over the lamb. Serve with a dollop of yoghurt.