Chickpea and lamb casserole with preserved lemon
This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Add flour3 Min
Heat olive oil4 Min
Fry meat10 Min
Add onions, carrots and spices7 Min
Add beef stock90 Min
Add chickpeas, lemon and olives30 Min
Lamb of 7
In a large bowl combine the lamb, Maggi Chili sauce, pepper and salt and stir well.
Add flour of 7
Sprinkle the flour over and stir to combine.
Heat olive oil of 7
In a large pot, heat the olive oil to a high heat.
Fry meat of 7
Fry the meat in batches until brown on all sides. Remove from the pot and set aside.
Add onions, carrots and spices of 7
Add the onions and carrots to the same pot and fry for 5-7 minutes. Add the cumin and cinnamon and fry until fragrant.
Add beef stock of 7
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
Add chickpeas, lemon and olives of 7
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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