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Lamb & Chickpea Stew

Quality Lamb Stew with Sweet Dates

4

Serves

30 mins

Prep Time

2 hrs

Cook Time

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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High Iron

Low Fat

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Lamb,

Casserole/Slow,

Ingredients

Lamb

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800g Quality Mark lean lamb shoulder chops

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2 tsp ground cumin

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1 tsp ground coriander

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1 tsp ground ginger

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1 tsp fennel seeds

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1 tsp paprika

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1 tsp ground turmeric

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1 tsp cinnamon

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3 tbsp olive oil

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1, cut into 8 wedges onions

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2, cut into even-sized pieces carrot

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2, cut into even-sized pieces agria potatoes

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4, pitted and chopped pitted date

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400g can chopped tomatoes in juice

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1 and 1/2 cups vegetable stock

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1 cup, drained chickpeas

Method

To Make Stew

To Serve

1

Preheat the oven to 160°C.

2

Mix the spices together in a bowl, then sprinkle evenly over the lamb shoulder chops.

3

Heat 2 tablespoons oil in a large frying pan over medium-high heat.

4

Add the chops and brown on both sides.

5

Transfer to a large casserole dish.

6

Wipe out the pan with kitchen paper.

7

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.

8

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.

9

Place in the oven and cook for 1½ hours.

10

Remove from the oven and add the chickpeas.

11

Return to the oven for a further ½ hour.

More info

Nutrition Information per Serving (684g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2656 (634)kJ

Protein

50g

Total Fat

30.8g

Saturated Fat

9g

Carbs

35.3g

Sugars

17.3g

Sodium

650mg

Iron*

6mg

* Percentage of recommended daily intake (Aust/NZ)

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