Fuss-free Suppers by Jenny Kay & Elinor Storkey

Author:Jenny Kay & Elinor Storkey
Language: eng
Format: epub
Publisher: Random House Struik
Published: 2012-03-25T16:00:00+00:00

SERVES 6–8

Aromatic lamb with chickpeas

60 ml (¼ cup) olive oil

10 ml (2 tsp) ground cumin

5 ml (1 tsp) ground cinnamon

5 ml (1 tsp) ground ginger

5 ml (1 tsp) turmeric

25 ml (5 tsp) hot water

salt and freshly ground black pepper to taste

1 kg leg of lamb, cubed

2 onions, chopped

5 ml (1 tsp) crushed garlic

1 × 410 g can whole peeled tomatoes

250 ml (1 cup) chicken stock

1 × 400 g can chickpeas, well drained

rind of 1 lemon rind and juice of 1 orange

a little sugar if necessary

a handful of fresh coriander, chopped

In a large bowl, combine half of the olive oil with the cumin, cinnamon, ginger, turmeric, hot water, salt and pepper. Add the cubed lamb, toss well in the spice mixture and set aside for at least 20 minutes.

Heat the remaining oil in a heavy-based pan and fry the lamb in batches until well browned. Remove the meat from the pan and set aside.

Add the onions to the pan and fry until soft. Stir in the garlic and tomatoes.

Return the lamb to the pan and add the stock. Reduce the heat and simmer for about 1½ hours or until the meat is tender.

Stir in the chickpeas, lemon rind, orange rind and orange juice. Season to taste and add a little sugar if necessary. Simmer, uncovered, for a further 20–30 minutes. Serve garnished with coriander over basmati rice.

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