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LAMB AND CHICKPEA STEW

LAMB AND CHICKPEA STEW
Prep: 5 minutes
Cook Time: 3-4 hours
Serves: 4

Method

Preheat oven to 160C.

Heat oil in a large, heavy-based casserole dish over a high heat.

Season the lamb shanks with salt, brown well and remove from pan to drain.

Add shallots, garlic and spices to the pan and fry over medium heat for 5 minutes. Stir in the tomato paste and cook for a minute, before returning the shanks to the pan with the thyme, bay leaves and water. Cover the pan and cook in the oven for 2-3 hours, or until meat is falling away from the bone.

Place the potatoes, tomatoes and chickpeas around the lamb and return to the oven for another 30-45 minutes until potatoes are tender.

Serve in bowls with fresh herbs, a squeeze of lemon juice and bread.

QUICK TIP:

    This simple and easy to prepare dish is sure to become a favourite. The longer you can cook the lamb, the better the result. This tasty stew should be eaten with plenty of bread and fresh herbs.

 

Ingredients

3 tablespoons Olive Oil

4 lamb shanks

8 small shallots, peeled

1 Farro cinnamon stick

1 Farro ground turmeric

1 teaspoon Farro ground cinnamon

1 teaspoon Ground black pepper

2 tablespoons Mutti tomato paste

1 tin Metelliana cherry tomatoes drained of their juices

Small bunch thyme

2-3 Bay leaves

1.5 litres water

2-3 Agria Potatoes washed and cut into chunks

1 can Metelliana chickpeas washed and drained

to serve:

Fresh herbs

Lemon wedges

Flatbread

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