Slow-cooked lamb & chickpea stew
Cooking for five hours sounds long, but once it’s in the pot, you can leave this stew to simmer until you’re ready to enjoy meltingly tender lamb.
Serves 4
1 tbsp olive oil
1.2 kg-1.4 kg bone-in lamb shoulder, or 800g diced lamb shoulder
2 red onions, finely sliced
2 garlic cloves, finely sliced
2 tbsp harissa paste
125ml white wine
1 vegetable or chicken stock cube
1 small butternut squash (around 600g), halved, deseeded and cut into chunks
2 x 400g cans chickpeas
200g spinach, cavolo nero or spring greens
1 lemon, juiced
To serve
crumbled feta and chopped
flat-leaf parsley
1 Heat the olive oil in the base of a large, deep pan over a high heat. Season the lamb shoulder, then add to the pan, fat-side down. Fry for 3-5 mins, until a deep, golden brown. Remove from the pan with tongs and set aside on a plate. If you're using diced lamb, simply brown the chunks in the same way, then set aside on a plate.
2 Reduce the heat slightly and add the onions to the pan, along with a big pinch of salt. Fry for 5 mins, until the onions are beginning to soften. Add the garlic, fry for 2 mins more, then stir in the harissa paste. Pour in the wine and simmer for 5 mins, until it has reduced a little, then crumble in the stock cube and pour in 1 litre of water. Bring to the boil and whisk to make sure the stock cube has fully dissolved.
Bu hikaye BBC Easy Cook dergisinin January 2022 sayısından alınmıştır.
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Bu hikaye BBC Easy Cook dergisinin January 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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