Tag: lamb

Hanan’s Lamb & Chickpea Stew


2 red onions, fine dice
2 garlic cloves, minced
olive oil
800g lamb cut into large chunks
1.5 tsp ground cumin
2 tsp hot paprika
2 tsp sweet smoked paprika
Grated zest of 1 lemon
1 tbsp honey
1-1/2 cans chopped tomatoes
500ml chicken stock, hot
600g chickpeas, drained and rinsed
fresh coriander, chopped

Fry off the onions for 10 minutes until soft. Add the garlic for a further 2 minutes, then set aside.

Fry off the lamb chunks for 5-6 minutes until browned. Add the cumin and paprikas and fry for a few minutes. Add the onion & garlic back to the pan, along with the lemon zest, honey, tomatoes, stock and chickpeas.

Bring to the boil, then simmer for 20-25 minutes until the lamb is tender. Stir through the coriander and serve with couscous. Finish with chopped coriander.

    Irish Stew (Lamb)

    I never tried this until meeting Deird & Denise. Denise used to cook a bucket of this at a time. Denise likes this cooked down, so that the potatoes are mushed in to the juices. I like it a little less cooked, with a thin ‘gravy’ and firmish potatoes. To get it right, stew the lamb for an hour or so before the veg goes in.

    1/2 Leg of lamb

    2lb potatoes

    1lb carrots

    a handful of rosemary

    Cut the meat from the bone, and dice.  brown the meat a little in a big pan

    Add water to cover, and simmer gently for an hour

    Add the potatoes and carrots to the pot

    cook till the potatoes are cooked, and falling apart.

    salt, to taste

    Lamb Quorma

    750g Lamb, trimmed and cubed
    125g sliced onions
    3 cloves garlic
    2tsp ginger root, bruised and finely chopped
    3 black cardamon pods
    5 cloves
    4cm stick of cinnamon
    1/2tsp turmeric
    2tsp ground cummin
    2tsp ground coriander
    2tsp red chilli powder
    1 tsp garam masala
    300ml water
    150ml plain yoghurt
    1 1/2 tsp salt
    185g cream of coconut
    125g canned chopped tomatoes
    2tbls coriander leaves, chopped

    Fry the onion, garlic and ginger, until the onion is soft, add the spices (except Garam masala).

    Cook gently for about 20 minutes. 

    Add the meat, increase the heat a little to cook off until the meat has a little colour. 

    Add the water, and simmer for at least 40 minutes, longer for tough meat.

    Add the coconut, tomatoes, salt and garam masala. 

    Simmer until the sauce has reduced. Add the yoghurt and coriander leaves and serve!