Turkish lamb stew #2
This recipe for Turkish lamb stew is the perfect fit for the chilly days of fall, but you can also enjoy it in winter. The recipe is delicious and easy to make.
Ingredients
- 12 oz Dried chickpeas
- Bouquet garni
- 2 lb Boned shoulder of lamb
- 1 Onion
- 1 Garlic clove
- 2 oz Butter
- 3 tbsp Oil
- 1 tsp Ground cumin
- 1 tsp Ground cinnamon Sprig of rosemary
- 1 Bay leaf Salt and pepper
- 14 oz Can of tomatoes
- 2 tbsp Lemon juice
- 1 tbsp Chopped parsley
Instructions
- 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.
- 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.
- 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.
Notes
Freezing Not suitable
Calories: 494 kcal
Carbohydrates: 42 g
Protein: 31 g
Fat: 23g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 81 mg
Sodium: 236 mg
Potassium: 1011 mg
Fiber: 12 g
Sugar: 10 g
Vitamin A: 478 IU
Vitamin C: 13 mg
Calcium: 109 mg
Iron: 6 mg