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Categories:
olive oil lamb shoulder garlic onions ground cumin ground turmeric ground cardamom chickpeas chicken stock cinnamon stick fresh dates lemon zest zucchini fresh cilantro yogurt cashews
Viewed: 86 - Published at: 4 years agoIngredients
- 1/4 cup olive oil
- 2 1/4 lb lamb shoulder, deboned, cut into 1 inch chunks
- 2 cloves garlic, minced
- 2 None medium onions, chopped
- 3 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1 (13.5 oz) can chickpeas, drained, rinsed
- 2 cups chicken stock
- 1 None cinnamon stick
- 3 oz fresh dates, pitted, thinly sliced
- 3 strips lemon zest
- 4 None small zucchini, sliced
- 1 cup fresh cilantro leaves, chopped, plus extra for garnish
- 1 tbsp plain yogurt
- 2/3 cup unsalted roasted cashews, chopped
Method
- Heat 2 tbsp oil in a saucepan over high heat. Working in batches, cook lamb until well browned. Remove from pan.
- Reduce heat to medium and add remaining oil to pan. Cook garlic, onions and ground spices. Cook, stirring, until fragrant. Return lamb to pan along with chickpeas, stock, cinnamon, dates and lemon zest. Simmer, covered, for 30 mins. Add zucchini and simmer, covered, for 45 mins, or until lamb is tender.
- Remove from heat and stir in cilantro and yogurt. Discard lemon zest and cinnamon. Sprinkle with nuts and extra cilantro to serve.
