Chickpea and lamb casserole with preserved lemon

Name: Chickpea and lamb casserole with preserved lemon
Prep time: 8 s
Cook time: 141 s
Total time: 149 s
Yield: 10
Cuisine: African - style
Ingredients: Lamb stewing meat cut into bite-size pieces(800g); Maggi Chili Sauce(60 ml); Pepper black fine(2 g); Salt fine(3 g); Flour all-purpose(60 g); Oil olive extra virgin(20ml); Onion white diced(300 g); Carrots peeled sliced(400 g); Cinnamon ground(2 g); Beef stock low sodium(3 g); Chickpeas drained rinsed(4 g); Preserved Lemon diced(100 g); Green Olives pitted(120 g); Cumin ground(4 g)

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Easy

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149 Min

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Ingredients

Leg of Lamb

800 g

MAGGI Chilli Original Sauce

60 g

Spices, Pepper, Black

2 g

Salt, Table

3 g

Wheat Flour, White, All-Purpose, Unenriched

60 g

Oil, Olive, Salad Or Cooking

20 g

Onions, Raw

300 g

Carrots, Raw

400 g

Spices, Cinnamon, Ground

2 g

Beef Stock

3 g

Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water

4 g

Lemons, Raw, Without Peel

100 g

Olives, pickled, canned or bottled, green

120 g

Spices, cumin seed

4 g

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Bowl

Pot

Nutritional Information

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Carbohydrates

14.12 g

Energy

304.48 kcal

Fats

21.48 g

Protein

15.31 g

Nutrition Table Footer

Recipe steps

149 min

5 min

3 min

4 min

10 min

7 min

90 min

30 min

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Recipe steps

149 min

Lamb

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In a large bowl combine the lamb, Maggi Chili sauce, pepper and salt and stir well.

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149 min

Add flour

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Sprinkle the flour over and stir to combine.

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149 min

Heat olive oil

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In a large pot, heat the olive oil to a high heat.

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149 min

Fry meat

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Fry the meat in batches until brown on all sides. Remove from the pot and set aside.

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149 min

Add onions, carrots and spic

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Add the onions and carrots to the same pot and fry for 5-7 minutes. Add the cumin and cinnamon and fry until fragrant.

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149 min

Add beef stock

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Place the meat back in the pot and add in the beef stock. Bring to a simmer and cover. Simmer covered for 1-1 & 1/2 hours

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149 min

Add chickpeas, lemon and oli

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Remove the lid and add the chickpeas, preserved lemon and green olives. Allow to simmer uncovered for 30 minutes until the sauce has thickened.

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Chickpea and lamb casserole with preserved lemon

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