Stewed lamb with chickpeas
4 servings
35 minutes
Braised lamb with chickpeas is a traditional Uzbek dish that intertwines Eastern spices and rich flavor nuances. The slowly braised lamb becomes incredibly tender, while the chickpeas absorb the aroma of the spices, creating a harmonious taste. Harissa and cinnamon add spiciness, while fresh mint provides a refreshing touch. The dish is perfect for family dinners or festive gatherings, creating an atmosphere of coziness and warmth. It pairs wonderfully with flatbreads or fluffy pilaf. Uzbek cuisine is renowned for its richness of flavors, and this dish is a vivid testament to that.
1
Heat oil in a large pot over medium heat and sauté pieces of lamb until browned. Add onion and garlic and sauté for 2-3 minutes until the onion is soft.
- Vegetable oil: 1 tablespoon
- Lamb: 8 pieces
- Onion: 2 heads
- Garlic: 2 cloves
2
Add harissa, cinnamon, and spices. Stir and add tomatoes, bring to a boil. Cover and simmer until the liquid evaporates for about 50 minutes.
- Harissa: 1 tablespoon
- Cinnamon sticks: 1 piece
- Canned tomatoes: 800 g
- Spices: to taste
3
Place the chickpeas, olives, and zest in a pot. Sprinkle with spices and simmer for another 20-30 minutes without a lid. The meat should be very tender and easily pull away from the bones. Remove the floating orange oil with a spoon, then sprinkle with mint.
- Canned chickpeas: 600 g
- Green olives: 90 g
- Lemon zest: 0.5 tablespoon
- Spices: to taste
- Fresh mint: 2 tablespoons
