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Lamb and Purslane With Chickpeas

60 ml Olive oil; (3 tablespoons)
1 lg Onion; diced
1 tb Ground coriander
1/2 tb Ground cumin
1 kg Lean lamb; diced
30 g Tomato paste; (1 1/2 tablespoons)
30 g Red pepper paste; (recipe attached)
1/2 c Green lentils; soaked overnight
3/4 c Chick peas; soaked overnight
1/2 c Black-eyed peas; soaked overnight
1/2 c Coarse bulgar
4 Cloves garlic; minced
1 l Light vegetable stock; (4 cups)
1 kg Purslane; watercress or silverbeet, washed and coarsely chopped
Sea salt to taste
2 Lemons; juice only

To Finish
80 ml Olive oil; (4 tablespoons)
1 ts Chilli flakes
2 ts Dried mint

Heat the olive oil until smoking then add the onions and sauté until golden. Add the coriander and cumin and mix briefly with the onions until fragrant then add the lamb and cook over a high heat until the meat is cooked on the outside, about 5 minutes.

Add the lentils, chickpeas and black-eyed peas with and simmer the casserole for 25 minutes. Add the garlic and bulgar and mix well, adding 2 cups water then continue simmering for about 20 minutes. Season to taste and add the chopped greens and mix well to allow the greens to wilt, cook for a further two minutes.

To make the flavoured oil, heat the oil with the chilli flakes and mint until the oil begins to sizzle.

To serve, divide the casserole amongst dishes and drizzle about a tablespoon of the hot oil over the top.

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