Instructions

1. Heat the olive oil in a large casserole dish over a medium heat.
2. Brown the lamb on all sides, then transfer it to a plate.
3. Add the onion to the pan and cook for about 5 minutes until softened. Stir in the garlic, followed by the carrot and red pepper, and cook for another 2–3 minutes.
4. Add the Moroccan spice mix and stir for 1 minute until fragrant.
5. Return the lamb to the casserole and pour in the chopped tomatoes. Fill the empty tomato tin with water and add enough to cover the ingredients.
6. Crumble in the stock cube and stir well.
7. Bring to the boil, then reduce the heat, cover and simmer gently for 45 minutes.
8. Stir in the chickpeas and kale, if using, and cook for a further 15 minutes. If the sauce becomes too thick, add a little extra stock or water. It should be rich and slightly thickened.
9. If using spinach instead of kale, stir it in during the final 5 minutes of cooking.
10. Stir through the chopped parsley just before serving.