Spiced Lamb With Chickpeas Food

SPICED LAMB WITH CHICKPEAS

Steps:

• Heat the oil in a casserole or large, deep saucepan with a lid over a high heat. When hot, add half the lamb and cook for 3-4 minutes, until browned all over. Remove with a slotted spoon and set aside. Brown the rest of the lamb in the pan, then remove and set aside.
• Reduce the heat to medium. Add the onions to the pan and cook, stirring, for 5 minutes, until softened. Stir in the spices and cook for 1 minute. Add the chickpeas, lemon juice and stock, plus the lamb and any lamb juices. Mix, cover and bring to the boil, then reduce to a simmer, covered, for 15 minutes.
• Uncover the casserole and simmer for a further 5 minutes to reduce the sauce slightly. Stir in the mint and season to taste. Divide between 4 shallow bowls and garnish with a few mint leaves.

LAMB AND CHICKPEA CURRY

Steps:

• Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
• Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES

Steps:

• Heat oven to 250.
• Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
• Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
• Stir in flour and cook until lightly colored (1-2 min).
• Add stock and deglaze pan.
• Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
• Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
• Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
• Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
• Stir in parsley, discard bay leaves and adjust seasoning just before serving.