BRAISED LAMB WITH CHICKPEAS AND SAFFRON
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Trim any excess fat from the lamb and cut the meat into small chunks. Season with salt and pepper.
- Heat the oil in a frying pan and fry the lamb in 2 batches until it is beginning to color.
- Transfer it with a slotted spoon to a small ovenproof dish.
- Add the onion and garlic to the frying pan and fry gently for 3 minutes.
- Add the sherry and stock and crumble in the saffron.
- Bring the sauce to the boil then pour it over the lamb.
- Cover with a lid and bake in a preheated oven for 1 hour or until the lamb is tender.
- Stir in the chickpeas and return the dish to the oven for 15 minutes.
- Check the seasoning and serve hot.
INGREDIENTS
- 1 kg lean lamb fillet
- 4 tablespoons Cooking oil
- 2 onion, finely chopped
- 5 garlic cloves, crushed
- 200 ml medium sherry
- 300 ml chicken or lamb stock
- 2 teaspoons saffron strands
- 500 grams chickpeas, drained
- Salt and pepper
6 comments for “Braised Lamb with Chickpeas and Saffron”
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