North African Lamb Stew
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 lamb shanks (about 450g each)
- salt
- peppers
- 1 pinch Chili flakes
- 3 Tbsps olive oil
- 2 sticks Celery (chopped)
- 1 Red onion (chopped)
- 1 clove garlic cloves (sliced)
- 1 carrot (chopped)
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- ½ tsp ground Turmeric
- 1 tsp Black pepper
- 1 tsp salt
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- ¾ cup chickpeas (garbanzo beans)
- 14 ozs tomato passata
- 1 Tbsp Sherry vinegar
- 2 ½ cups lamb stock
- 4 cups water
- To garnish
- fresh cilantro
Preparation steps
1.
Season the lamb well with salt, pepper and chilli flakes. Heat the oil in a large pan and add the lamb shanks. Cover and cook for 5 minutes on each side until browned.
2.
Add the vegetables, cover and cook for 5 minutes. Stir in the spices followed by the soaked chickpeas.
3.
Stir well then add the passata, sherry vinegar, stock and water. Bring to a boil, then cover and simmer very gently for 2 hours, until the lamb is tender.
4.
Cut the meat off the bones and stir back into the soup.
5.
Ladle into bowls and garnish with coriander.
