Lamb Casserole with Mint and Chickpeas

Name: Lamb Casserole with Mint and Chickpeas
Cuisine: Afghanistan
Ingredients: mint leaves; yoghurt; salt and freshly ground pepper; 120ml/4fl oz olive oil; juice of ½ a lemon; 600ml/1 pint water; paprika; 900g/2lb boned leg or breast of lamb cut into pieces; 450g/1lb peeled potatoes, in large pieces; ½ tsp turmeric; 2 onions, finely sliced; 225g/8oz chickpeas; finely chopped onion

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

I can’t remember where I found this Afghani recipe, designed for breast of lamb, but it has a good flavour. My friend Christine said she knew I could really cook when I used up the breasts of lamb in her freezer. I like the cut but it is fiddly, so you can use leg instead.

Ingredients

900g/2lb boned leg or breast of lamb cut into pieces
225g/

Asia
Afghanistan
Dinner
Main course
Gluten-free
Spicy

Method

Soak the chickpeas for 12 hours, then drain. Heat the oil in a large pan and brown the pieces of lamb, add the onions and soften but do not allow to colour. Add the chickpeas and water, bring to the boil and skim well. Stir in the mint, paprika, turmeric, salt and pepper. Cover and simmer for 1 hour. Add the potatoes and the lemon juice and more water if necessary, and cook for 30 minutes or un