Lamb and Chickpea Stew
Adapted from a recipe in A Year of Family Recipes by Lesley Wild
Ingredients: (for about 4 portions)
50 gr butter
1 tablespoon olive oil
500 gr lean lamb, cut into cubes about 2cm big
salt and pepper
1 medium onion, finely chopped
2 garlic cloves, crushed (cloves are the small bits)
1 teaspoon chilli flakes
1 400 gr tin of chopped tomatoes (or 4 large plum tomatoes, skin removed & chopped)
grated zest and juice of 1 lemon
200 ml of vegetable stock
2 teaspoons sugar
1 400 gr tin of chickpeas, drained, or 250 gr of cooked cooked chickpeas
For the beurre manié
30 gr soft butter
15 gr plain white flour
Method:
0. Chop the onion, crush the garlic, zest the lemon and squeeze out the lemon juice. Measure out the butter and oil, find the tin of tomatoes, etc. This is known as mise en place.
1. Heat half the butter and the oil together in a a large, heavy based frying pan. Add a handful of cubed lamb and fry quickly until browned - take care not to overcook.
Remove from the pan and transfer to a bowl. Repeat this process until all the meat has been browned. Sprinkle with salt and freshly ground black pepper and keep warm.
2. Reduce the heat and add the remaining butter together with the onion. Cook gently until it has softened but not browned. Add the garlic and cook a little more. Add the chilli flakes, tomatoes, lemon zest and juice, stock and sugar, stirring well to incorporate the juices left by the meat on the bottom of the pan.
Return the lamb to the pan and bring to a simmer over a low heat for 1½ - 2 hours, until the meat is tender.
3. To make the beurre manié place the soft butter and the flour together in a small bowl. Blend together and set aside.
4. Remove the lamb from the heat and stir in the prepared beurre manié together with the drained chickpeas. Return to a low heat and cook for a further 5 minutes to thicken the sauce.
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Ingredients: (for about 4 portions)
50 gr butter
1 tablespoon olive oil
500 gr lean lamb, cut into cubes about 2cm big
salt and pepper
1 medium onion, finely chopped
2 garlic cloves, crushed (cloves are the small bits)
1 teaspoon chilli flakes
1 400 gr tin of chopped tomatoes (or 4 large plum tomatoes, skin removed & chopped)
grated zest and juice of 1 lemon
200 ml of vegetable stock
2 teaspoons sugar
1 400 gr tin of chickpeas, drained, or 250 gr of cooked cooked chickpeas
For the beurre manié
30 gr soft butter
15 gr plain white flour
Method:
0. Chop the onion, crush the garlic, zest the lemon and squeeze out the lemon juice. Measure out the butter and oil, find the tin of tomatoes, etc. This is known as mise en place.
1. Heat half the butter and the oil together in a a large, heavy based frying pan. Add a handful of cubed lamb and fry quickly until browned - take care not to overcook.
Remove from the pan and transfer to a bowl. Repeat this process until all the meat has been browned. Sprinkle with salt and freshly ground black pepper and keep warm.
2. Reduce the heat and add the remaining butter together with the onion. Cook gently until it has softened but not browned. Add the garlic and cook a little more. Add the chilli flakes, tomatoes, lemon zest and juice, stock and sugar, stirring well to incorporate the juices left by the meat on the bottom of the pan.
Return the lamb to the pan and bring to a simmer over a low heat for 1½ - 2 hours, until the meat is tender.
3. To make the beurre manié place the soft butter and the flour together in a small bowl. Blend together and set aside.
4. Remove the lamb from the heat and stir in the prepared beurre manié together with the drained chickpeas. Return to a low heat and cook for a further 5 minutes to thicken the sauce.
This entry was also posted at http://ruthi.dreamwidth.org/365428.html, where it has
comments. You can comment here, or there.