Persian Lamb with Chickpeas Raisins and Almonds3

Persian Lamb with Chickpeas Raisins and Almonds

  • 270 mins
  • 17 ingredients

Ingredients

  • 2 lbs lean lamb, cut into 1 inch cubes
  • 1 tsp cinnamon, ground
  • 1 tsp allspice
  • 1 tsp freshly grated nutmeg
  • 1 large onion, chopped
  • 1 small egg plant, cut into 3/4 inch dice
  • 1 (14 oz) can diced tomatoes
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 1 zucchini, chopped into 3/4 inch dice
  • 4 tbs lemon juice
  • 1 tbs tomato paste
  • 1 (14 oz) can of chickpeas, drained and rinsed
  • 1 cup golden raisins
  • 1/2 cup slivered almonds, toasted
  • 1 small hand full mint, for garnish
  • kosher salt and black pepper to taste
This is a typical Persian Lamb stew prepared in a slow cooker with fresh vegetables, chickpeas, raisins and almonds.

  • Trim lamb of excess fat and cut into 1 inch cubes.
  • Put the lamb in a slow cooker, sprinkle over, cinnamon, allspice and nutmeg, then season with salt and pepper..
  • Stir to combine.
  • Stir in the onion, garlic, eggplant, carrot and zucchini.
  • Pour in the tomato and lemon juice and add the tomato paste.
  • Add chickpeas and raisins and stir well.
  • Cook for  4-6 hours, or until the lamb is very tender.
  • To serve, spoon into serving bowls and scatter over the almonds and mint leaves.
  • Serve with rice and plain yogurt if desired.

Print Recipe

No Comments

Leave a reply