Moroccan Lamb with Chickpeas and Red Pepper

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If you're inviting some guests this festive season, serve this delicious main course recipe to get the praise you deserve. Nothing tastes better than properly cooked tender lamb meat. The following recipe also includes chickpeas along with boneless lamb. This makes the entire meal wholesome and nutritious. I prefer to serve this lamb recipe with exotic saffron rice. If you cannot get boneless meat, make sure you increase the cooking time while stir frying on a high flame. Since this recipe contains lots of spices and herbs, you can easily keep it for at least 2 days. Apart from chickpeas, you can also add boiled turnips and spinach for added flavor. Let's make this spicy and irresistible lamb recipe.

Moroccan Lamb with Chickpeas and Red Pepper
Moroccan Lamb with Chickpeas and Red Pepper
Author:

Spicy Moroccan lamb

Enjoy this spicy and delicious Moroccan lamb recipe which is flavored with hot spices and herbs and also includes chickpeas with nutritious dried apricots.

Preparation Time: 30 minutes
Cooking time: 45 minutes
Servings: 4

Ingredients:
  • 750 gm boneless lamb meat (2" pieces)
  • 1/2 cup chickpeas (soaked overnight)
  • 10 whole red chilies (seedless)
  • 50 gm ginger paste
  • 25 gm garlic paste
  • 200 gm red onions (sliced)
  • 3 tsp poppy seeds paste
  • 3 to 4 green cardamom
  • 1/2 cup tomato puree
  • 4 cloves
  • 1/2 tsp cinnamon powder
  • 1/4 tsp turmeric powder
  • 3 to 4 dried apricots (soaked for 2 hours)
  • 5 cups chicken stock
  • bunch of coriander leaves (finely chopped)
  • 1/4 cup extra virgin olive oil
  • salt to taste

Instructions:

  1. Blend soaked apricots in a coarsely ground paste with quarter cup of water and keep aside.
  2. Wash lamb pieces with cold water twice and keep aside.
  3. Coarsely ground whole red chilies and keep aside.
  4. Slightly crush the green cardamoms.
  5. Take a cooking vessel with a heavy base.
  6. Heat olive oil on a medium flame.
  7. Add cloves with crushed green cardamoms and saute for about a minute.
  8. Add onions and saute till they turn light brown.
  9. Continue with ginger garlic paste and stir fry for 2 to 3 minutes.
  10. Add tomato puree and switch the flame to low.
  11. Add chickpeas and simmer for about 5 minutes.
  12. Finally add lamb pieces and season with coarsely ground chili powder, poppy seeds paste, cinnamon powder, turmeric powder, apricot paste and salt.
  13. Saute for 6 to 8 minutes till the lamb pieces turn light red.
  14. Add chicken stock and close the lid.
  15. Simmer for about 25 minutes till the stick is reduced to half.
  16. Garnish with chopped coriander leaves and serve hot with bread or rice.

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