Name: Masala lamb and chickpea stew
Prep time: 500 min
Cook time: 145 min
Total time: 645 min
Yield: 1
Cuisine: indian
Ingredients: 150g chickpeas; 1kg boneless lamb shoulder, well-trimmed, cut into 5cm pieces; 18.20 gm olive oil; 1/2 brown onion, thinly sliced; 30.00 ml finely chopped peeled fresh ginger; 2 garlic cloves, finely chopped; 1 tsp garam masala; 1/2 tsp cayenne pepper; 1.25 gm ground cumin; 3 tsp plain flour; 400ml can coconut milk; 400g can diced tomatoes; 200g carrot; 200g celeriac; 200g parsnip; 2 limes, cut into wedges, to serve; Coriander leaves, to serve; Flat breads, to serve

Masala lamb and chickpea stew

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Prep Time:
500 minutes

Cook Time:
145 minutes

Total Time:
645 minutes

Indulge in a rich Indian-spiced lamb stew, slow-cooked until tender and served with warm flatbread.

Ingredients:

200g carrot
150g chickpeas
1kg boneless lamb shoulder, well-trimmed, cut into 5cm pieces
1/2 brown onion, thinly sliced
30.00 ml finely chopped peeled fresh ginger
1 tsp garam masala
1/2 tsp cayenne pepper
3 tsp plain flour
400ml can coconut milk
400g can diced tomatoes
200g celeriac
200g parsnip
2 limes, cut into wedges, to serve
Coriander leaves, to serve
Flat breads, to serve

Instructions:

In a large bowl, cover the chickpeas with cold water, allowing 8cm of water above them. Let them soak at room temperature for 8 hours to 1 day. Drain well before using.
Season the lamb generously with salt and pepper. Heat a large heavy pot over medium-high heat, then add oil followed by half of the lamb. Sear for about 10 minutes until all sides are browned, then transfer to a plate. Repeat with the remaining lamb and set aside.
Drain excess oil, leaving 1 tablespoon in the pot. Sauté onion until golden, then add ginger, garlic, garam masala, cayenne, and cumin, stirring until fragrant. Sprinkle flour over and stir for 1 minute. Add coconut milk, tomatoes, chickpeas, lamb, salt, and water. Bring to a simmer.
Lower the heat, cover, and simmer for 1 hour, stirring occasionally. After that, mix in the carrots, celeriac, and parsnips. Continue cooking for another hour or until the meat, chickpeas, and vegetables are tender. Remove any excess fat from the top, then season with salt and pepper.
Serve the stew in shallow bowls, accompanied by lime wedges, coriander, and flatbreads on the side.

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