Lamb, chickpea and butternut stew
In search of a good life
In search of a good life
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 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.

Instructions

Comments

Log in or Register to write a comment.