Lamb with chickpeas and prunes
3 servings
120 minutes
Lamb with chickpeas and prunes is a refined dish that combines tender meat, the richness of legumes, and a sweet fruity note. This dish embodies the traditions of European cuisine, where the balance of flavors and aromas is valued. Historically, such combinations of ingredients were found in Mediterranean regions where chickpeas and prunes served as excellent complements to meat. A marinade with tarragon, coriander, and paprika enhances the lamb, making it incredibly aromatic and tender. Prunes add a subtle sweetness that highlights the spicy depth of the sauce. The dish simmers to perfection, acquiring a velvety texture and rich flavor. It is perfect for a cozy family dinner or festive gathering. Serve with fresh herbs to enhance freshness and a glass of red wine that will accentuate the richness of flavors.
1
Mix olive oil with salt, pepper, and other spices in a bowl. Cut the meat into small pieces and place it in the bowl with the spice mixture. Stir to coat the meat completely with the marinade and let it sit for an hour. Preheat the oven to 160 degrees.
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Paprika: 1 teaspoon
- Tarragon: 1 teaspoon
- Ground coriander: 1 teaspoon
- Marjoram: 1 teaspoon
- Thyme: 1 teaspoon
- Mutton: 600 g
2
Heat some vegetable oil in a thick-bottomed pan and fry the lamb over high heat for 5 minutes, stirring constantly to brown the meat evenly. Remove from heat.
- Mutton: 600 g
3
Blanch tomatoes: make shallow cross-shaped cuts and pour boiling water over them. Leave for 4-5 minutes, then peel the skin and grate on a coarse grater. Add tomato paste. Chop the prunes finely.
- Tomatoes: 2 pieces
- Tomato paste: 1 tablespoon
- Prunes: 50 g
4
In a pot (preferably using oven-safe cookware), heat vegetable oil, add sliced onions and minced garlic. Fry until golden brown. Add chickpeas and sauté slightly.
- Olive oil: 30 ml
- Sweet red onion: 1 head
- Garlic: 1 clove
- Chickpeas: 250 g
5
Add grated tomatoes and hot broth to the chickpeas and bring to a boil. Place the lamb in the pot with all its juices and prunes, stir the resulting sauce and send it to the oven. If the dish is not suitable for the oven, transfer the sauce to a suitable one, such as pots for chanaqs. The meat should be completely covered with liquid.
- Tomatoes: 2 pieces
- Lamb broth: 300 ml
- Mutton: 600 g
- Prunes: 50 g
6
Cook at 160 degrees under a lid until the meat is done for about 1.5 hours. The lamb should become very tender. Before serving, sprinkle with chopped greens.
- Salt: to taste