Lamb stew with chickpeas, video recipe

Lamb stew is a classic of Arab cuisine that is available to everyone. Any day is a good day to prepare this recipe because of its ease and forcefulness. The mixture of spices, the sauce and the lamb meat make a broth worthy of the gods. As they always say with stews, better the next day.

Ingredients

  • 500/600 g of lamb
  • 1 onion
  • 1 large carrots
  • 3 baby potatoes
  • 2 garlic
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 c/s of ras al hanout
  • 1 tsp ginger powder
  • 3 peeled tomatoes
  • 0.5 l beef broth
  • 250 g mint cooked chickpeas to garnish
  • Sunflower oil
  • pita bread
  • Salt

Preparation

    1. We start by putting a little sunflower oil in our Quick Cooker Newstar 6L​ from Bra and browning the seasoned pieces of lamb on all sides. We remove and reserve.

    2. Chop the onion and start frying in the same pot. Then add the chopped garlic and the carrot cut into squares. We fry everything for 5 minutes.
    3. It is time to add the spices, the bay leaf and the cinnamon stick. We give a few laps and put the peeled tomatoes in the pot. Next, add the meat and the baby potatoes cut in half.
    4. We finish by covering with the meat broth and closing the pot. Once the pressure is reached, lower the heat to a minimum and wait about 30 minutes (approx).
    5. Depressurize the pot with a stream of cold water.
    6. We will finish adding the cooked chickpeas and boiling without a lid until the whole stew is well integrated.

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