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Sunday, December 16, 2012,10:52 PM by
Ponmathi Srilekha.S

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LAMB AND CHICK PEA CASSEROLE

Serves :
5

Preparation Time :
45 minutes

Cooking Time :
3 hours

Preparation Method :

  • Soak the chick peas overnight in cold water, then drain.
  • Put the water in a deep heavy casserole. Season it with onion, garlic, chick peas.
  • Trim the lamb well, add to the casserole, cover with the marrowbones and simmer for about 2 hours.
  • When the meat is tender, remove it from heat and allow to cool. Extract the marrow and discard the large bones.
  • Chill the dish while preparing the aubergines.
  • Soak the aubergines for 30 - 35 minutes in cold, salted water, then drain well, pat dry and slice thinly.
  • Heat the olive oil in a frying pan and fry each piece a golden brown. Drain on kitchen paper and keep warm.
  • Remove the casserole from the refrigerator and skim the fat off the surface.
  • Add more salt if necessary, liberal amount of black pepper and reheat in the oven.
  • Now blend the lemon juice and tahini and add to the casserole. Stir in and simmer gently for 10 - 12 minutes.
  • Transfer the casserole to a serving dish, add the aubergines and keep in the oven until ready to serve.
  • Serve with pita bread to mop up the rich sauce and chopped salad.

INGREDIENTS

  • 500 grams dried chick peas
  • 600 ml water
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika
  • Pinch of ground cumin
  • Salt and freshly ground black pepper
  • 1.5 kgs boned lamb cut into pieces
  • 1 shin bone with marrow, chopped in 2-3 pieces
  • 500 grams small aubergines
  • 5 tablespoons Cooking oil
  • 1½ tablespoons lemon juice
  • 6 tablespoons sesame seed paste (tahini)

6 comments for “Lamb and chick pea casserole”

  • Posted Saturday, February 11, 2023 at 7:33:46 PM

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