Harira

2 tbsp olive oil
2 small brown onions, chopped
2 large cloves garlic, crushed
500 g lamb shoulder steaks, cut into chunks
1.5 tsp ground cumin
2 tsp paprika
0.5 tsp ground cloves
1 bay leaf
2 tbsp tomato paste
1 litre beef stock
3 x 300g (10 oz) cans chickpeas, rinsed and drained
800 g can diced tomatoes
1/2 cup finely chopped coriander
some extra coriander leaves to garnish
small black olives, for serving

1. Heat the oil, add onion and garlic, cook 5 minutes or until
   softened. Add meat in batches and cook over high heat until browned
   on all sides. Return all meat to the pan.

2. Add the spices and the bay leaf to the pan and cook until
   fragrant. Add tomato paste and cook for about 2 minutes,
   stirring. Add stock to the pain, stir well, and bring to the boil.


3. Add chickpeas, tomato, coriander to the pan. Stir, bring to the
   boil. Reduce the heat and simmer for 2 hours, or until the meat is
   tender. Season, to taste.

4. Serve garnished with coriander leaves and black olives.