1. In a heavy bottomed sauce pan, add enough oil for frying and heat
2. Add the diced lamb
3. Season with salt and pepper, and half of the cinnamon, cumin and chilli
4. Brown all of the lamb on a high heat
5. Add enough water to just cover the lamb
6. Cook a low heat for 3 hours or until the lamb is very tender
7. In a separate pan make the Tomato sauce as per the FFT recipe
8. Fry off the diced peppers and drained chickpeas and add to the sauce
9. Add the cooked lamb with its stock to the sauce
10. Add the honey, and the remaining spices
11. Cook for 20 minutes to allow the flavours to develop together
12. Finish with fresh mint, adjusting herbs, spices and seasoning if necessary

• Marinading the meat over night will add a depth of flavour to this dish.
• This dish will benefit from a long cook so it would be a good idea to get it started as soon as possible

Celery