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Add a photoServings: 6
Ingredients
- 1 1/2 c. dry chick peas
- 1 1/2 bouquet garni
- 2 pound boneless shoulder of lamb
- 1 onion
- 1 garlic clove
- 1/4 c. butter
- 3 tbsp. oil
- 1 teaspoon grnd cumin
- 1 teaspoon grnd cinnamon
- Sprig of rosemary
- 1 bay leaf
- 16 ounce. can tomatoes
- 2 tbsp. lemon juice
- 1 tbsp. minced parsley
- Salt and pepper
Directions
- Soak chick peas overnight covered. Next day, drain peas and put into sauce pan, cover with boiling water and add in bouquet garni. Cover and simmer 1 hour. Cut lamb into large pcs. Peel and chop onion; peel and crush garlic. Heat the butter and oil. Fry onion, garlic, cumin and cinnamon for 5 min. Add in meat pcs to pan and brown on all sides. Drain chick peas and add in to casserole with rosemary, bay leaf, seasoning and tomatoes. Cover and cook gently for 1 1/2 hrs. Adjust seasoning and sprinkle with lemon juice and parsley before serving. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 155 | 47% |
| Total Fat 17.78g | 22% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.18g | |
| Cholesterol 20mg | 7% |
| Sodium 114mg | 5% |
| Potassium 552mg | 16% |
| Total Carbs 35.12g | 9% |
| Dietary Fiber 10.0g | 33% |
| Sugars 6.96g | 5% |
| Protein 10.38g | 17% |
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