Masala lamb and chickpea stew

Masala lamb and chickpea stew


Create a thick and luscious stew with this tender slow-cooked lamb infused with Indian spices and served with fresh flat bread.

The ingredient of Masala lamb and chickpea stew

  1. 3/4 cup (150g) dried chickpeas
  2. 1kg boneless lamb shoulder, well-trimmed, cut into 5cm pieces
  3. 1 tablespoon olive oil
  4. 1/2 brown onion, thinly sliced
  5. 1 1/2 tablespoon finely chopped peeled fresh ginger
  6. 2 garlic cloves, finely chopped
  7. 1 teaspoon garam masala
  8. 1/2 teaspoon cayenne pepper
  9. 1/2 teaspoon ground cumin
  10. 3 teaspoons plain flour
  11. 400ml can coconut milk
  12. 400g can diced tomatoes
  13. 2 small (200g) carrots, peeled, cut into 2cm pieces
  14. 1/2 small (200g) celeriac, peeled, cut into 2cm pieces
  15. 2 small (200g) parsnips, peeled, cut into 2cm pieces
  16. 2 limes, cut into wedges, to serve
  17. Coriander leaves, to serve
  18. Flat breads, to serve

The instruction how to make Masala lamb and chickpea stew

  1. Place the chickpeas in a large bowl and add enough cold water to cover them by 8cm. Soak them at room temperature for at least 8 hours or up to 1 day. Drain.
  2. Season the lamb with salt and pepper. Heat a large heavy pot over medium-high heat. Add the oil and half of the lamb to the pot. Cook, turning as needed, for 10 mins or until brown on all sides. Transfer the lamb to a plate. Repeat with the remaining lamb and set aside.
  3. Pour off all but 1 tablespoon of the oil. Add the onion to the pot and sautu00e9, stirring to scrape up any browned bits, for 3 mins or until the onion is tender and golden. Add the ginger, garlic, garam masala, cayenne and cumin. Sautu00e9 for 1 min or until fragrant. Sprinkle the flour over and stir for 1 min. Stir in the coconut milk, tomatoes, chickpeas, lamb, 2 teaspoons sea salt flakes and 1 1/2 cups (375ml) water. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover and cook, stirring occasionally, for 1 hour. Add the carrots, celeriac and parsnips and cook for 1 hour longer or until the meat, chickpeas and vegetables are tender. Skim off any excess fat from the surface of the stew. Season to taste with salt and pepper.
  5. Ladle the stew into shallow bowls and serve with the lime wedges, coriander and flat breads.

Nutritions of Masala lamb and chickpea stew

calories: 912.98 calories
calories: 49 grams fat
calories: 31 grams saturated fat
calories: 27 grams carbohydrates
calories: 84 grams protein
calories: NutritionInformation

You may also like