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Bahraini Lamb and Chickpea Stew
A hearty and aromatic stew featuring tender lamb and chickpeas simmered in a rich broth with a blend of traditional Bahraini spices. This comforting dish is perfect for a family meal and highlights the use of legumes and slow-cooked meats in the region.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 4cm cubes)
- 1 cup Dried chickpeas(soaked overnight or use canned, rinsed)
- 2 medium Onions(diced)
- 4 cloves Garlic(finely chopped)
- 3 tbsp Tomato paste
- 2 tbsp Baharat spice blend
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Turmeric powder
- 0.5 tsp Cinnamon
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 4 cups Vegetable stock
- 2 tbsp Olive oil
- 0.25 cup Fresh cilantro(chopped, for garnish)
đšâđł Instruktioner
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced lamb and brown on all sides. Remove lamb and set aside.
â±ïž 8-10 minutes - 2
Add the diced onions to the pot and sauté until softened and lightly golden, about 5-7 minutes.
â±ïž 5-7 minutes - 3
Stir in the chopped garlic, tomato paste, Baharat spice blend, cumin, coriander, turmeric, and cinnamon. Cook for 1-2 minutes until fragrant.
â±ïž 1-2 minutes - 4
Return the browned lamb to the pot. Add the soaked chickpeas (or canned chickpeas), vegetable stock, salt, and black pepper. Bring to a boil.
đĄ Proffstips: Ensure the chickpeas are well-rinsed if using canned. - 5
Reduce heat to low, cover the pot, and simmer gently for at least 2 hours, or until the lamb is very tender and the chickpeas are cooked through. Stir occasionally.
â±ïž 2 hoursđĄ Proffstips: Low and slow cooking is key to tender lamb. - 6
If the stew is too thin, you can remove the lid for the last 30 minutes of cooking to allow it to reduce and thicken.
â±ïž 30 minutes - 7
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.
đĄ Proffstips: Fresh cilantro adds a bright, herbaceous note to the rich stew.
đĄ Proffstips
- âFor a deeper flavor, sear the lamb in batches to ensure a good crust.
- âIf you don't have Baharat, you can create a similar blend using cumin, coriander, cinnamon, cardamom, and cloves.
- âThis stew tastes even better the next day, as the flavors have more time to meld.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced carrots or potatoes during the last hour of cooking.
- A squeeze of fresh lemon juice just before serving can brighten the flavors.