Recipe - Lamb Stew

When the kids & I were up in Aberdeen for half term, my sisters other half Robin made us a fantastic lamb stew for dinner. The stew was flavoursome but not too spicy so the kids enjoyed it. I'm all for us eating the same meal and so in that respect this recipe is ideal. It's from Two Fat Ladies, Full Throttle and I thought I'd share it with you here with his tips :)
From what I can see on Google, Harrira is a Moroccan soup, but this was definitely more stew consistency than soup as the rice soaked up most of the liquid.
Harrira 
{Ingredients}
115 g chickpeas (from a tin - saves you soaking them overnight!)350 g lamb in bite-size pieces (Robin recommends you double this lamb quantity to 700 g)1 large onion, chopped1 tbsp olive oil25g butter1 tsp ground ginger1 tsp coriander1 tsp turmeric1/4 tsp cayenne1/4 tsp cinnamonSalt & pepper900mL - 1.2L chicken stock400g chopped tomatoes55g long grain ricePinch of saffron1 red pepper, skinned, de-seeded & cut into strips (another tip - it's better if you don't skin the pepper)Juice of 1 lemon1 tbsp chopped parsley
{Method}
Fry the onion in oil & butter until translucent.
Add the lamb and brown evenly.
Add the ginger, coriander, turmeric, cayenne, cinnamon, salt & pepper to taste and fry for a few minutes.
Transfer to a saucepan in which you have the chicken stock, cover & cook gently for an hour.
Add the chickpeas, tomatoes, rice, red pepper and lemon juice and cook for a further 30 minutes.
Sprinkle with chopped parsley before serving.
Robin served the stew with toasted tortilla wraps and it was the perfect accompaniment
It was delicious... thanks guys :-)