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.
SPRING LAMB AND CHICKPEA STEW
Stews and braises are for year-round cooking, but warmer weather calls for a lighter approach. This stew is quite brothy, and full of greens, wilted in olive oil with green garlic, carrots and fava beans or peas. A healthy sprinkling of roughly chopped mint adds brightness. It's important to use dried chickpeas, because they add flavor to the broth as they slowly cook with the lamb. And an overnight soak is essential: The soaked dried chickpeas will swell to three times their original size, which gives them the proper creamy texture when cooked.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place chickpeas in a large soup pot. Season lamb pieces generously with salt and pepper, then add to pot. Stick the 4 cloves into the onion halves, and add them to the pot along with 6 cups water.
- Bring pot to a boil over high heat, then reduce heat to a steady simmer. Put on the lid and simmer until lamb is tender, about 1 1/2 hours. Turn off heat. Skim off any rising fat. (At this point, you may set the dish aside at room temperature for up to 2 hours before serving, or refrigerate up to 2 days, though it really tastes best the day it is made.)
- When ready to serve, reheat lamb and chickpeas in broth. Put olive oil in a wide skillet over medium heat and add leeks. Cook, stirring, until softened, about 2 minutes. Add garlic and sizzle for a minute, add red pepper flakes, then add carrots and a ladle of the lamb broth. Simmer until carrots are done, about 5 minutes. Add the chard, a little salt and another splash of lamb broth. Turn heat to high and cook, stirring, until leaves are tender, a few minutes more. Add fava beans or peas, cover the pan, and turn off heat. They will cook nicely in the residual heat for 4 or 5 minutes.
- To serve, mound greens and vegetables on one side of a large serving platter. On the other side, place lamb pieces and ladle over some broth and chickpeas. Sprinkle with chopped mint.
Nutrition Facts : @context http, Calories 1070, UnsaturatedFat 37 grams, Carbohydrate 44 grams, Fat 72 grams, Fiber 11 grams, Protein 63 grams, SaturatedFat 29 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 0 grams
LAMB STEW WITH TURKISH FLAVORS
Provided by John Willoughby
Categories Soup/Stew Lamb Stew Dinner Dried Fruit Family Reunion Cinnamon Potluck Cumin Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.
- Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
- Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
- Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
- Serve sprinkled with additional Maras and Urfa pepper.
LAMB & AUBERGINE STEW WITH CRISPY CHICKPEA TOPPING
A gutsy, lamb casserole laced with North African spices and topped with a crunchy crust of feta cheese and store cupboard pulses
Provided by Cassie Best
Categories Main course
Time 3h20m
Number Of Ingredients 18
Steps:
- Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
- Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
- Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.
Nutrition Facts : Calories 526 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium
LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, times classics, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
- Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
- Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams
TURKISH LAMB AND QUINCE STEW (AVYA YAHNISI)
Lamb, quince and spices melts they flavor perfectly in this autumn dish. If you don't know quince in meat dishes, this recipe is a way to be introduced in them. Recently I tried this with chicken (skin remouvedI) and it was delicious as well!
Provided by Artandkitchen
Categories Lamb/Sheep
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
- Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
- Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
- Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
- Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
- Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
- Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
- Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don't stir, this would damage the quinces!
- Serve hot with fresh bread, bulgur, rice or what you like!
- Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!
SPICY LAMB WITH CHICKPEAS
For a no-fuss everyday meal try spicy lamb with chickpeas
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 5
Steps:
- Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
- Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
- Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.
Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.91 milligram of sodium
TURKISH LAMB STEW
Make and share this Turkish Lamb Stew recipe from Food.com.
Provided by JackieOhNo
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a soup pot or Dutch oven, saute the lam over medium-high heat until brown. Add the onions, carrot, garlic, tomatoes, broth, cinnamon, alt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 40-50 minutes. Add the green beans and rice and simmer for 25 minutes, or until the rice is tender.
Nutrition Facts : Calories 689.9, Fat 20.6, SaturatedFat 7.3, Cholesterol 244.8, Sodium 974.1, Carbohydrate 41.2, Fiber 4.6, Sugar 7.5, Protein 81.2
LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES
North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end.
Provided by huskiebear
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 606.5, Fat 42.8, SaturatedFat 16.6, Cholesterol 122.6, Sodium 821.5, Carbohydrate 22, Fiber 4, Sugar 3.1, Protein 33
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