200g boneless lamb shoulder (trimmed and cubed)
Salt and pepper (to taste)
1 onion (finely diced)
1 medium carrot (diced)
1 clove garlic (crushed)
1 tsp ground cumin
1 tsp ground coriander
2 cups chicken stock
400g tin crushed tomatoes
400g tin chickpeas (drained & rinsed)
2 tbs Greek yoghurt
2 sprigs fresh coriander (roughly chopped)
Heat a large non-stick sauce pan over medium-high heat. Season lamb with salt and pepper and cook for 5 minutes until well browned. Remove from pan and set aside.
In the same pan, add onion and cook for 5 minutes until translucent. Add carrot, garlic, cumin and coriander and cook for a few minutes. Add stock and tomatoes, cover and reduce heat to a simmer for 40-45 minutes until lamb is tender. (If soup hasn't thickened, remove lid and simmer for a few minutes to reduce).
Stir through chickpeas and cook for a few minutes to heat through. Adjust seasoning.
Divide soup between two bowls and top with yoghurt and fresh coriander to serve.