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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