Lamb with Chickpeas and Prunes
Main Dishes • European
Description
Chickpeas should be soaked in water 4 hours before cooking. Instead of fresh tomatoes with paste, canned tomatoes can be used. Vegetable broth can be used instead of lamb broth.
Ingredients
- Lamb 20 oz
- Chickpea 10 oz
- Prunes 0 oz
- Tomatoes 2 pieces
- Passata Tomato Sauce 1 tablespoon
- Sweet Red Onion 1 head
- Garlic 1 clove
- Olive Oil 0 fl oz
- Paprika 1 teaspoon
- Tarragon 1 teaspoon
- Ground coriander 1 teaspoon
- Marjoram 1 teaspoon
- Thyme 1 teaspoon
- Salt to taste
- Lamb 10 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Mix olive oil with salt, pepper, and the remaining spices in a bowl. Cut the meat into small pieces and place it in the bowl with the spice mixture. Stir to ensure the meat is completely coated in the marinade and let it sit for an hour. Preheat the oven to 320°F.
Step 2
Heat a little vegetable oil in a heavy-bottomed pan and sauté the lamb over medium-high heat for 5 minutes, stirring constantly to brown the meat evenly. Remove from heat.
Step 3
Blanch the tomatoes: make shallow cross-shaped cuts and pour boiling water over them. Let sit for 4-5 minutes, then peel and grate them coarsely. Add the tomato paste. Chop the prunes into small pieces.
Step 4
In a pot (preferably one that is also oven-safe), heat vegetable oil, add the sliced onion and finely chopped garlic. Sauté until golden brown. Add the chickpeas and sauté lightly as well.
Step 5
Add the grated tomatoes and hot broth to the chickpeas, bringing to a boil. Add the lamb to the pot along with all the juices and the prunes, stirring the resulting sauce and transferring it to the oven. If the pot is not oven-safe, transfer the sauce to a suitable dish, such as a tagine. The meat should be completely covered with liquid.
Step 6
Cook at 320°F covered until the meat is tender, about 1.5 hours. The lamb should become very soft. Before serving, sprinkle with chopped herbs.
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