Inspiration for this recipe came from jamie olivers’ dinners cook book – South Indian Rice and Seafood Soup. I have been exploring recipes from my
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
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.