Persian Lamb with Chickpeas Raisins and Almonds
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.
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