This easy lamb recipe is great for a dinner party, made memorable with warming spices for full-on flavour.
For the peppers, preheat the oven to 220C/425F/Gas 7. Put the peppers into a roasting tray, drizzle with a dash of the olive oil and cook for 15 minutes, or until the skins blacken.
Place the peppers into a bowl, cover with cling film, set aside for 10 minutes, then peel the skins from the peppers.
Heat the olive oil and gently fry the whole garlic cloves until lightly golden-brown. Remove from the heat and set aside.
Meanwhile In a separate, heavy-based saucepan toast the spices for 1-2 minutes and then grind in a pestle and mortar.
Sprinkle the ground cumin over the lamb. Heat a dash of the garlic-flavoured olive oil in a heavy-based frying pan and fry the lamb for three minutes on each side (for medium), or until cooked to your liking.
Add the roasted peppers, lamb, sliced and whole garlic cloves, chickpeas, toasted spices and 2-3 tablespoons of olive oil to the pan, stirring until well combined. Once the lamb is cooked turn the heat off and place a lid over the top to rest the meat.
To serve, add some cumin and a squeeze of lemon juice to the yoghurt and serve with the lamb, chickpeas and peppers with coriander on top.
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