Lamb, Chickpea, Coconut & Tomato Stew
Deeply Delicious & Hearty Stew
6 - 8
Serves
15 mins
Prep Time
2 hrs
Cook Time
Recipe author
Community Days at Homeland
This hearty Lamb, Chickpea, Coconut & Tomato Stew is a flavourful nutritional explosion! Tender lamb, creamy coconut, and earthy chickpeas come together in a rich tomato-based sauce. Perfect to warm the bones on a frigid night.
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High Iron
High Fibre
Dairy Free
High Protein
Ingredients
Stew
1 boned Quality Mark lamb shoulder
cut into muscles, then 2-3cm chunks
2 Tbsp vegetable oil
2 onions
peeled and sliced
8 garlic cloves
peeled and sliced
2 pieces, 3-4cm each fresh ginger
1-2 red chillies
sliced
6 star-anise
2 tsp turmeric
2 tsp fennel seeds
2 tsp coriander seeds
800g (2 cans) chickpeas
cooked
1 litre chopped tomatoes
i
1 cup tomato passata
800ml (2 cans) coconut milk
1/2 cup soy sauce
To Serve
kūmara
mashed
seasonal vegetables
steamed
Method
For The Stew
1
Caramelise the lamb in the oil and remove to a platter – keep the cooking juices in the saucepan.
2
Caramelise the onions, garlic, ginger and chillies in the oil and juices.
3
Return the lamb, add the star anise, turmeric, fennel seeds, coriander seeds, chickpeas, both tomatoes, coconut milk and soy sauce and bring to the boil.
4
Add enough hot water to cover the lamb by 2cm and bring to a boil. Lay a paper cartouche on top and simmer 2 hours.
Start Timer
5
A cartouche is a paper lid that forms a semipermeable barrier to allow some evaporation, but not too much.
6
Taste for seasoning, adding salt or soy to adjust.
7
Serve with kumara mash and steamed seasonal vegetables.
Nutrition Information per Serving (520g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1991 kJ (476 kcal)
Protein
29.3g
Total Fat
26.5g
Saturated Fat
14.1g
Carbs
23.7g
Sugars
10.1g
Sodium
1529mg
Iron*
5.2mg
* Percentage of recommended daily intake (Aust/NZ)
