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Diced Lamb with Chickpeas

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Diced Lamb with Chickpeas
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
0
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Ingredients

for
4
servings
3 tablespoons
clarified butter (or oil)
4 cups
lamb (from the leg, cubed)
1
onion (finely chopped)
2 cloves
garlic (chopped)
1
red chile pepper (deseeded and finely chopped)
2 teaspoons
1 teaspoon
ground cilantro
1 teaspoon
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)
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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.
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