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Lamb and Chickpea Casserole

Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Low Cholesterol

Lamb and Chickpea Casserole

Serves: 5

Preparation time:

Cooking time:


Submitted by: www.deliciousmagazine.co.uk

Ingredients

750 gms Lamb leg steaks or lamb pieces (see additional tips)
45 mls or 3 tblsps Olive oil
2 or 3 Red onions peeled and finely sliced
2 or 3 Garlic cloves peeled and finely sliced
1 or 1 and half tsps Ground cumin
2 or 3 tsps Hot paprika
2 or 3 tsps Sweet smoked paprika
Fresh coriander chopped
1 Grated zest of lemon
10 mls or 2 tsps Honey
1x400 grm tin Chopped tomatoes
600 mls Chicken stock hot
1x40 grm tin Chickpeas
400 gms Savoy cabbage shredded
400 gms Carrots peeled and chopped
300 gms Couscous dried weight

Method

Main Dish:
1) Heat half the olive oil in a pan over a low heat. Add the sliced onion and gently fry for about 10 minutes until soft. Add the garlic and fry for a further 2 minutes approx, Then remove from the pan and set aside.

2) Add the remaining oil to the pan and increase the heat. Season the lamb and fry for 5-6 minutes until browned all over (may take a bit longer depending on how much you are doing)

3) Add in the spices and fry for a few minutes then return the onion and garlic

4) Add in the lemon zest, honey, tomatoes, stock and chickpeas

5) Bring to the boil then simmer for 20 to 25 minutes until the lamb is tender

6) Stir through the coriander and serve with the vegetables and couscous

Vegetables:
1) In separate pans, boil or steam the greens and carrots until tender. The greens will take around 5 minutes and the carrots around 10 to 15. Alternatively use your own preferred method

Couscous:
1) Follow the packet instructions for the couscous, adding pepper to the water to taste.

Serving suggestions

1) You can substitute mutton for the lamb. It is flavoursome and cheaper but will take longer to cook. As a guide, brown the mutton for 10-15 minutes and then at stage 5, cook for around 45-60 minutes or until the mutton is tender

2) This recipe would also work well if chicken was substituted for the lamb

3) Frozen carrots are fine to use but remember they will cool the boiling water down very quickly. Allow time to cook through

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