Lamb & Chickpea Stew
Quality Lamb Stew with Sweet Dates
The lamb shoulder chops are beautifully cooked in the mixture of spices and vegetables, with a sweetness in the lamb bought out with the dates.
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800g Quality Mark lean lamb shoulder chops
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp fennel seeds
1 tsp paprika
1 tsp ground turmeric
1 tsp cinnamon
3 tbsp olive oil
1, cut into 8 wedges onions
2, cut into even-sized pieces carrot
2, cut into even-sized pieces agria potatoes
4, pitted and chopped pitted date
400g can chopped tomatoes in juice
1 and 1/2 cups vegetable stock
1 cup, drained chickpeas
To Make Stew
Preheat the oven to 160°C.
Mix the spices together in a bowl, then sprinkle evenly over the lamb shoulder chops.
Heat 2 tablespoons oil in a large frying pan over medium-high heat.
Add the chops and brown on both sides.
Transfer to a large casserole dish.
Wipe out the pan with kitchen paper.
Add the remaining oil, the onion wedges, carrots, potatoes and dates with any remaining spices into the pan and cook for 2-3 minutes, tossing them with a wooden spoon.
Pour the tomatoes and stock into the hot frying pan and bring up to a simmer, then spoon into the casserole dish with the chops and season.
Place in the oven and cook for 1½ hours.
Remove from the oven and add the chickpeas.
Return to the oven for a further ½ hour.
Nutrition Information per Serving (684g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)