Lamb with vegetables and chickpeas in Moroccan style
4 servings
140 minutes
Lamb with vegetables and chickpeas in Moroccan style is a gastronomic journey that combines the traditions of Eastern cuisine with Mediterranean flavor notes. Although the name refers to Morocco, the dish has also found its place in Greek cuisine where Eastern spices harmoniously blend with local ingredients. Baked eggplants add softness and sweetness while chickpeas provide a light creamy texture. Spices like cumin, coriander, fennel, and paprika create a deep aroma enveloping the lamb and vegetables in warm spicy tones. Tomatoes add freshness while cilantro completes the composition with green notes. Each spoonful of this dish is a wealth of flavors where the tenderness of meat meets the spiciness of spices. It is served hot alongside fluffy bread or rice, perfectly complementing cozy family evenings.
1
Roast all seeds and chili flakes in a dry pan, then grind them into powder in a coffee grinder or mortar.
- Caraway seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Fennel seeds: 1 teaspoon
- Chili pepper flakes: 0.5 teaspoon
2
Preheat the oven to 220°C.
3
Cut the eggplants into large pieces, place them on a baking sheet, lightly salt them, and drizzle with olive oil. Bake in the oven until cooked.
- Eggplants: 3 pieces
- Salt: 0.3 teaspoon
- Olive oil: 2 tablespoons
4
Cut the lamb into 2 x 2 cm pieces, season with salt, drizzle with olive oil, and fry in a well-heated heavy skillet until golden, then transfer to another dish.
- Mutton: 600 g
- Salt: 0.3 teaspoon
- Olive oil: 2 tablespoons
5
Clean the onion, chop it, and fry in the same pan until golden brown, then add it to the meat.
- Red onion: 3 heads
6
Peel the ginger, grate it on a fine grater, and fry it in the same pan.
- Ginger root: 1 piece
7
Return the meat with onions to the pan with ginger, sprinkle with a mixture of spices (powder), paprika, salt, pour in 100 ml of hot water, cover with a lid and simmer for 1-1.5 hours until the meat is tender.
- Ground paprika: 1 teaspoon
- Salt: 0.3 teaspoon
8
Add peas and mix everything.
- Canned chickpeas: 100 g
9
Peel the tomatoes, remove the seeds, cut the flesh into large pieces and add to the lamb. Stew everything together for 20 minutes.
- Tomatoes: 4 pieces
10
Chop the cilantro finely, add it to the lamb, and remove from heat.
- Coriander: 0.5 bunch
11
Place the eggplants on plates, and top with meat and chickpeas. Serve the dish hot.