Mbakbaka

Ingredients

• 400 g small pasta such as ditalini or short macaroni
• 600 g lamb shoulder or beef, cut into 3 cm cubes
• 1 large onion, finely diced
• 4 garlic cloves, crushed
• 4 tbsp tomato puree
• 400 g tin chopped tomatoes
• 200 g cooked chickpeas
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 1 tsp ground caraway
• 1/2 tsp chilli powder
• 1/2 tsp ground cinnamon
• 1 tsp black pepper
• 2 tsp salt
• 4 tbsp olive oil
• 1.4 litres hot water
• Lemon wedges, to serve

Before you cook

• Cut the meat into cubes and pat them dry.
• Dice the onion and crush the garlic.
• Boil a kettle so you have hot water ready.

Steps

1. Heat the olive oil in a large heavy pot over medium-high heat.
2. Brown the meat for 8 minutes, turning the cubes until they are coloured on all sides.
3. Add the diced onion and cook for 5 minutes, until soft and golden at the edges.
4. Add the garlic and cook for 1 minute.
5. Stir in the tomato puree, turmeric, paprika, caraway, chilli powder, cinnamon, black pepper and salt.
6. Fry the spice paste for 2 minutes, stirring constantly, until it darkens to brick red.
7. Add the chopped tomatoes and 900 ml of the hot water.
8. Bring to a boil, then cover and simmer for 35 minutes, until the meat is tender.
9. Add the chickpeas and the remaining 500 ml of hot water.
10. Bring the pot back to a strong simmer.
11. Tip in the dry pasta and stir once so it does not stick to the base.
12. Cook uncovered for 12 minutes, stirring every 3 minutes, until the pasta is soft and has drunk up most of the liquid.
13. Check the seasoning; the sauce should cling to the pasta rather than pool around it.
14. Take the pot off the heat and let it stand for 5 minutes so the pasta absorbs the last of the sauce.
15. Spoon into bowls and squeeze lemon over each serving.