Home

Turkish lamb stew #2

Freezing Not suitable

ingredients

serves 6
12 oz (350 g) Dried chickpeas
Bouquet garni
2 lb (900 g) Boned shoulder of lamb
1 Onion
1 Garlic clove
2 oz (50 g) Butter
3 tbsp Oil
1 tsp Ground cumin
1 tsp Ground cinnamon Sprig of rosemary
1 Bay leaf Salt and pepper
14 oz (397 g) Can of tomatoes
2 tbsp Lemon juice
1 tbsp Chopped parsley

method

1. Soak chickpeas in water to cover overnight. The next day, drain chickpeas and put into saucepan. Cover with boiling water and add bouquet garni. Cover and simmer fax 1 hour.

2. Cut the lamb into large pieces. Peel and chop the onion. Peel and crush garlic. Heat the butter and oil in flameproof casserole and fry the onion, garlic, cumin and cinnamon for 5 minutes. Add meat pieces to pan and brown on all sides.

3. Drain chickpeas and add to casserole with the rosemary, bay leaf, seasoning and tomatoes. Cover and cook gently for 1 1/2 hours. Adjust seasoning and sprinkle with lemon juice and parsley just before serving.

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved