Chickpea and lamb casserole with preserved lemon

In a large bowl combine the lamb, Maggi Chili sauce, pepper and salt and stir well.

Sprinkle the flour over and stir to combine.

In a large pot, heat the olive oil to a high heat.

Fry the meat in batches until brown on all sides. Remove from the pot and set aside.

Add the onions and carrots to the same pot and fry for 5-7 minutes. Add the cumin and cinnamon and fry until fragrant.

Place the meat back in the pot and add in the beef stock and Worcestershire sauce. Bring to a simmer and cover. Simmer covered for 1-1 & 1/2 hours

Remove the lid and add the chickpeas, preserved lemon and green olives. Allow to simmer uncovered for 30 minutes until the sauce has thickened.