A frangant lamb and chickpea stew spiced with lebanese baharat spice. Lebanese baharat is the garam masala of the middle east. There as many recipes as towns, but they all have delicate balance of sweet and savory spices which marries well with lamb.
Spices used in this recipe
Lebanese Baharat – Mild
The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry. This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.$3.45
Pepper Black Ground
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content.Its colour when ground is grey as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving the digestion.
The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
Heat olive oil in a deep skillet, Coat lamb with lebanese Baharat spice mixture, add garlic & onion and cook till well browned, add chick peas, tomato paste and 2/3 cups water. Bring to the boil and simmer for 2 hours or meat is tender.
This dish is great to make a day ahead and reheat. This gives the dish a chance to develop the flavours fully.
Serve with rice and pita bread.