• 3 (about 450g in total) lamb steaks, cut into cubes
  • 3 carrots, peeled and cut into chunks
  • 0.5 tsp olive oil
  • 0.5 tsp each ground cinnamon and ground cumin
  • 1 heaped tsp tomato purée
  • 350 g jar passata with onion and garlic
  • 410 g tin chick peas, drained and rinsed
  • 16 pitted Greek black olives, halved
  • 0.5 tsp sugar


  1. 1

    Heat a large, deep, lidded frying pan or flameproof heavy-based pan over a high heat.

  2. 2

    Meanwhile, toss the lamb and carrots with the oil and spices in a bowl, then add to the hot pan. Brown the meat for 3 minutes, stirring constantly. Add 250ml water, the tomato purée and passata and stir well.

  3. 3

    Cover and simmer on the hob for 20 minutes, before adding the chick peas, halved black olives and the sugar.

  4. 4

    Season the stew to taste, then cook for a further 5-10 minutes or until the lamb is just tender. 

Nutritional Details

Each serving provides
  • Energy 1093kj 261kcal 13%
  • Fat 7.7g 11%
  • Saturates 1.1g 6%
  • Sugars 14.3g 16%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 306kj/73kcal

Each serving provides

32.2g carbohydrate 10.4g fibre 10.5g protein

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