Author: Arun Kumar

Name: Lamb and Chickpea Stew with Spiced Flatbreads
Cook time: 1 h
Yield: 4
Ingredients: 1tbsp olive oil; 400g diced lamb leg; 2 onions, finely sliced; 5 cardamom pods; 1tsp ground cumin; 1tsp ground cinnamon; ½tsp turmeric; 2 garlic cloves, crushed; 4 ripe tomatoes, roughly chopped; 500ml lamb or chicken stock; 400g tin chickpeas, drained and rinsed; 150g pomegranate seeds; Large handful mint, roughly chopped, to serve; FOR THE FLATBREADS; 250g self-raising flour, plus extra to dust; 150-175g natural yogurt; 25g butter; 1tsp ground cumin; ½tsp mild chilli powder

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