Diced Lamb with Chickpeas
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps clarified butter (or oil)
- 4 cups lamb (from the leg, cubed)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (chopped)
- 1 red chili pepper (deseeded and finely chopped)
- 2 tsps Garam Masala
- 1 tsp ground cilantro
- 1 tsp Cumin
- 4 medium potatoes (peeled and cut into chunks)
- 2 cups canned Tomatoes (chopped)
- ½ cup Lamb broth (or water)
- 2 cups canned chickpeas (garbanzo beans)
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Ladle, 4 canning jars (à 400 ml), 1 Kitchen towel
Preparation steps
1.
Heat the butter in a deep pan and gently fry the lamb until browned all over.
2.
Add the onion, garlic, chile pepper, garam masala, coriander and cumin and cook for 2 minutes.
3.
Add the potatoes, stir for 1 minute then add the tomatoes and the lamb broth. Season with salt and pepper and simmer very gently for 30 minutes. Add more water during cooking if needed.
4.
Add the garbanzos and cook for 15 minutes more or until the lamb is very tender.
