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06/09/2019 By Frodenheng.lu

Lamb Pumpkin and Chickpea Stew with Raisins

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Lamb Pumpkin and Chickpea Stew with Raisins

Course Main Course
Cuisine Maghreb
Keyword Chickpea, Lamb, Pumpkin, stew
Servings 4

Ingredients

  • 4 servings lamb bone in, washed and drained
  • 1/2 kg pumpkin. peeled and cut into medium cubes
  • 1 onion finely chopped
  • 4 tablespoons clarified butter samn/ghee or oil
  • 1 cup cooked chickpeas
  • 1 cup raisins
  • 1 can crushed sieved tomatoes
  • 10 cloves
  • 5 bay leaves
  • 3 cinnamon sticks
  • 1 heaped teaspoon ginger
  • A few shaiba leaves known as dagad phool in Indian cuisine (optional)
  • Salt to taste

Instructions

  1. In a heavy base pot put ghee, onions, lamb and add ground and whole spices then cook on medium heat. Stir constantly until the onion softens and the oil/ghee is infused with the spices.
  2. Add the sieved crushed tomato and leave on low heat for about 10 minutes, then add about 2 cups of boiling water and cook on medium heat until the lamb is well done (45-60 minutes).
  3. Add the pumkin, raisins and cooked chickpeas, cover the pot and cook for a further 30 minutes. Add water when needed, but a little at a time so the sauce is concentrated.
  4. Serve hot with warm tanoor bread (see recipe) to soak up the sauce.

Recipe Notes

Lybian food / This recipe was featured on My Halal Kitchen’s post on Traditional Eid Foods

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Filed Under: Lamb

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Henri‘s Blog “Fro den Heng“

Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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