Moroccan Lamb Stew
Peel and slice garlic. Rinse chile pepper and remove seeds and ribs, cut into rings.
Heat oil in a pan and sear lamb on all sides. Add garlic, chile pepper, curry powder and cumin seeds and saute briefly. Add 400 ml (approximately 1 2/3 cup) of water, season with salt and simmer, covered, for about 45 minutes.
Peel carrots adn cut into thirds crosswise. Rinse cabbage, remove outer leaves and hard stalk and cut into strips. Add both to the pan after 25 minutes of cooking. Season stew with salt and pepper, add drained chickpeas and sprinkle with freshly chopped parsley. Pour into bowls and serve.