Total Time
3hrs 48mins
Prep 30 mins
Cook 3 hrs 18 mins

A zesty lemon rind is delicious with the rich lamb and chickpeas. You can freeze this dish. I found it in an IPC magazine

Ingredients Nutrition

Directions

  1. Drain the chickpeas and boil in fresh water for 10 minute.
  2. reduce heat, cover and continue to cook (just boiling) for about 50 min, or until tender.
  3. Meanwhile, mix the lamb, lemon rind, garlic, bay leaf, thyme and oregano.
  4. Heat oil in a casserole dish and brown the lamb.
  5. Add onion and pepper and cook for 10 minutes stirring often.
  6. Stir in the flour, add salt and pepper and pour in the water.
  7. Mix in the tomato paste and bring to the boil.
  8. Reduce heat, cover and simmer for 1 hour.
  9. Stir in drained chickpea and cook for a further hour.
  10. Cool and chill for up to 2 days, or freeze.
  11. To serve, top with toasted crisp French bread croutes.

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