Spiced Lamb and Chickpea Stew
8 months ago
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Ingredients
- 500 g lamb
- 1 whole onion
- 3 cloves garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground cinnamon
- 400 g chopped tomatoes
- 800 g canned chickpeas
- 500 ml chicken broth
- 150 g spinach
Accompaniment
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Description
Dive into the warmth of Egyptian cooking with this hearty Spiced Lamb and Chickpea Stew, packed with flavours that tantalize the taste buds. It's a vibrant, protein-rich dish that will fuel you through any training regimen while providing a feast for the senses.
Method
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1
Heat a large pot over medium heat (180°C), and brown 500g of diced lamb in batches until golden for about 5-7 minutes.
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2
Add 1 chopped onion, 3 minced garlic cloves, and cook until the onion is tender (about 3-4 minutes).
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3
Stir in 1 tablespoon ground cumin, 1 tablespoon ground coriander, and 1 tablespoon ground cinnamon, letting the spices become fragrant for about 1 minute.
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4
Pour in 400g chopped tomatoes and stir well, returning the browned lamb to the pot.
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5
Add in 800g canned chickpeas (drained), and pour enough chicken broth to cover the mixture (approximately 500ml). Bring to a simmer (120°C) and cover the pot.
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6
Allow simmering for 20 minutes to meld the flavours, stirring occasionally and adding broth if needed; season to taste with black pepper.
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7
Finally, stir in 150g chopped spinach until just wilted just before serving,
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