Ingredients
• 500 gram diced lamb
• 1 pumpkin
• 3 handfull chickpeas (out of a can or the dried ones, when using the dried ones, put them in water for 8 hours before using them)
• 1 onion
• 2 garlic cloves
• ginger (size of a table spoon or 2 •tablespoons of dried ginger)
• 1 beef stock cube
• a bit of parsley
• 100 gr of cream butter
• salt (to your flavour)
• 500 ml boiling water
Start by peeling and cutting the pumpkin, put this aside and then let the butter melt in a pan and start peeling and cutting the onion. Add the onion to the melted butter and let it simmer for a couple of minutes and and the diced lamb, make sure to bake the lamb pieces brown on all sides. Crumble up the beef stock cube and add to the pan, if you want to add salt you can do that now.
At this point add the diced garlic, mix it all together and let it simmer for a couple of minutes with the lid on. boil some water. Put the lamb together in the middle of the pan and surround and cover the lamb with pumpkin and put the chickpeas on top, now add boiling water just till the point everything is covered. Add a bit of parsley for color and put the lid on and let simmer on the stove for about an hour. Check if the chickpeas are soft to your taste and your stew is ready.
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