Persian Lamb Stew with Chickpeas
Ingredients
| 2 lbs of boneless lamb, fat removed and cubed into 1 inch pieces | ||
| 3 tbs olive oil2 cloves garlic minced | ||
| 1 medium onion, minced | ||
| 1 cup chicken stock | ||
| Kosher salt and fresh cracked black pepper to taste | ||
| 2 cups parsley, chopped finely, leaves and stems | ||
| Juice of 1 lemon | ||
| 2 tbs tomato paste | ||
| 2 cups of canned drained chick peas |
This is a wonderful middle eastern preparation with contrasting flavors of lamb, lemon, parsley and garlic.
Directions:
- In a heavy pot or dutch oven heat olive oil over high heat.
- Add the lamb cubes and brown quickly on all sides.
- Add garlic, onion, parsley, lemon juice and tomato paste, mix well.
- Add chicken stock.
- Season with salt and pepper.
- Turn heat to low and simmer, covered for about 2 hours or until lamb is very tender.
- If too much liquid evaporates during cooking, you may add a little more stock or water.
- Add chick peas and cook 10 minutes longer.
- Add more lemon juice to taste.
- Serve atop couscous.
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