LAMB AND CHICK PEA CASSEROLE
Serves :
5
Preparation Time :
Cooking Time :
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”
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