Lamb and chickpea tagine-style casserole

Nervous of cultural appropriation here, i’m not quite sure what to call this dish.

But that doesn’t really matter! What is important is that it’s properly delicious and not over-complicated to make.

Why is this good for you and your menopause?  Lamb when pasture-raised is a source of omega-3 - an anti-inflammatory fat and we need to lower inflammation as estrogens levels lower; and chickpeas are a phytoestrogen.... plus the gut feeding onion and garlic (heard of FODMAPS?) and all the vitamins and antioxidants from the veggies and spices.

I served this simply with purple sprouting broccoli and steamed buttered greens - but you could add some couscous for the younger members of your family.

All you need:

• 400g lamb leg steaks

• 1 onion finely sliced

• 2 garlic cloves

• 1 tsp ground coriander

• 1 tsp cumin

• 1/2 tsp cinnamon or a stick of cinnamon

• 1 - 2 tsp harissa (to taste)

• 400g can chopped tomatoes

• 200ml chicken stock - or water

• 100g dried apricots chopped

• Tin chickpeas

• A handful chopped fresh coriander

• Olive oil

All you do:

1. Chop the lamb into cubes - removing large pieces of fat - and brown in a good glug of olive oil in a pan and remove to a plate;

2. Fry off the sliced onion until transulcent - adding more oil if needed, add the garlic and fry for a further couple of minutes;

3. Add the spices - adjusting the harissa to your preferred amount of spice and fry for a further couple of minutes;

4. Add back the lamb, the chickpeas, extra water or chicken stock (I freeze chicken stock in ice-cube trays to have to hand) and the the chopped apricots and season with salt and pepper;

5. Bring to the boil and simmer uncovered for about 45 minutes until the sauce has thickened and the lamb is cooked through.  

6. Add the drained chickpeas, adjust the seasoning and heat through, finishing with a handful of chopped coriander (I used frozen).

7. Serve with steamed greens and enjoy!