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Chickpea and lamb casserole with preserved lemon

(0)
149Min
Easy

Ingredients

-
10
+

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

1400  g
Lamb/ Mutton Raw
60  g
MAGGI Chilli Original Sauce
2  g
Spices, Pepper, Black
3  g
Salt, Table
60  g
Wheat Flour, White, All-Purpose, Unenriched
38  g
Oil, Olive, Salad Or Cooking
300  g
Onions, Raw
400  g
Carrots, Raw
2  g
Ground Cinnamon
3  g
Beef Stock
4  g
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water
100  g
Lemons, Raw, Without Peel
120  g
Olives, pickled, canned or bottled, green
4  g
Spices, cumin seed

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
476.4 kcal
Protein
25.45 g
Carbohydrates
14.12 g
Fats
36.25 g
Information per serving
Lets Cook

Instruction

149 Minutes
Lamb
5 Min
In a large bowl combine the lamb, Maggi Chili sauce, pepper and salt and stir well.
Add flour
3 Min
Sprinkle the flour over and stir to combine.
Heat olive oil
4 Min
In a large pot, heat the olive oil to a high heat.
Fry meat
10 Min
Fry the meat in batches until brown on all sides. Remove from the pot and set aside.
Add onions, carrots and spices
7 Min
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
90 Min
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
30 Min
Remove the lid and add the chickpeas, preserved lemon and green olives. Allow to simmer uncovered for 30 minutes until the sauce has thickened.
Chickpea and lamb casserole with preserved lemon

Lamb of 7

Lamb

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

Chickpea and lamb casserole with preserved lemon

Add flour of 7

Add flour

Sprinkle the flour over and stir to combine.

Chickpea and lamb casserole with preserved lemon

Heat olive oil of 7

Heat olive oil

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

Chickpea and lamb casserole with preserved lemon

Fry meat of 7

Fry meat

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

Chickpea and lamb casserole with preserved lemon

Add onions, carrots and spices of 7

Add onions, carrots and spices

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

Chickpea and lamb casserole with preserved lemon

Add beef stock of 7

Add beef stock

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

Chickpea and lamb casserole with preserved lemon

Add chickpeas, lemon and olives of 7

Add chickpeas, lemon and olives

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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