Spicey Lamb Stew And Chick Peas

• 1 lamb shoulder boneless, about 1.2 kg.
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 cinnamon stick
• 1 can chopped tomatoes
• 2 sprigs herb fresh thyme
• 1/2 chicken broth cube
• 1 can chickpeas optional

1. Cut lamb shoulder into large cubes.
2. Heat olive oil in a large skillet. Add lamb cubes.
3. Brown quickly. Stir and add cumin, paprika, and cinnamon.
4. Add tomatoes, thyme, broth cube, and a little water until liquid covers meat. Season with salt to taste.
5. Bring to a boil, and simmer over low heat for 45 minutes, up to 1 hour.
6. Add the chickpeas 10 minutes before cooking is done.
7. This stew can be prepared in advance and reheated, or frozen.

lamb shoulder, olive oil, ground cumin, paprika, cinnamon, tomatoes, thyme, chicken broth cube, chickpeas optional

Taken from www.yummly.com/recipe/Spicey-Lamb-Stew-and-Chick-Peas-781973 (may not work)