Lamb, chickpea and butternut stew
In search of a good life
In search of a good life
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  • 3 T olive oil; 1kg diced lean lamb shoulder; 2 onions, sliced into wedges; 6 plum tomatoes, peeled and roughly chopped; 1 cinnamon stick; 1 t ground ginger; 2 T honey; chermoula; 3 cups hot fresh lamb or chicken stock; sea salt and freshly ground black pepper, to taste; 450 g butternut, cut into small chunks; 1 x 400 g can chickpeas, drained and rinsed; fresh coriander chopped, to garnish; couscous or basmati rice, for serving
  • 3 cloves garlic, roughly chopped;
  • 2 t ground cumin; 2 t ground coriander; 1 t paprika; 2 t harissa paste; a pinch of saffron strands; 2 T lemon juice; a small handful fresh coriander leaves; a small handful fresh mint leaves; 4 T olive oil; 2 T preserved lemon; sea salt and freshly ground black pepper, to taste
  • 25 large dried chillies, seeded; 3 cloves chopped garlic; 1 t mustard seeds; 1 t salt; half a cup of olive oil, plus 2 T extra
  • 60 g Italian parsley, roughly chopped; 4 cloves of finely chopped garlic; 4 lemons, zested
  • 5 minutes. 2. Return the lamb to the casserole dish, add the hot stock and season to taste. Partially cover the casserole and leave to simmer gently for 1 hour. 3. Gently stir in the butternut and chickpeas and simmer, uncovered, for a further 15 to 20 minutes, or until the butternut is tender and the sauce has reduced a little more. 4. Stir in the remaining chermoula and adjust the seasoning if necessary. Stir through the gremolata and garnish with chopped coriander. Serve with couscous or basmati rice.



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