A rich stew filled with various spices, vegetables and of course chickpeas and juicy pieces of lamb. Pair with rice for a fulfilling meal.
- 2 tbsps vegetable oil
- 1 kg lamb forequarter chops
- 2 red onions, chopped
- 3 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cups beef stock
- 400 g can chopped tomatoes
- 1 cup water
- 500 g kumara, peeled, 2-cm cubes
- 2 parsnips, 2-cm cubes
- 2 x 400 g can chickpeas, rinsed and drained
- ¼ cup coriander leaves
- ¼ cup mint leaves
- Steamed rice, natural yoghurt, to serve
In a large, deep frying pan, heat oil on high. Cook chops in 2 batches, 3 to 4 mins each side until brown. Transfer to plate. Reduce heat to low.
In the same pan, sautè onion and garlic 4 to 5 mins until just golden. Stir in spiced. Cook 1 min.
Return chops and juices to pan with stock, tomatoes and water. Season. Bring to boil. Reduce heat to low and simmer, covered, 35 to 40 mins.
Add kumara and parsnip and cook, covered, 15 to 20 mins, adding chickpeas in final 5 mins to heat through.
Stir coriander and mint through. Serve with rice. Accompany with yoghurt.
Top Tip: It is important to cut the meat into even sized pieces for even cooking. Ensure pieces arenít too small to help retain their juiciness.
Photo: Bauersyndication.com.sg/Rob Shaw