Lamb Stew with Chickpeas, Preserved Lemon and Saffron

thegarumfactory.net

Alexa

1½ pounds lamb stew meat, cut into 2-inch pieces

Kosher salt and freshly ground black pepper

1 tablespoon paprika

1 tablespoon flour

3 tablespoons vegetable oil

1 onion, peeled and cut into eighths

9 to 10 ounces ounces turnips, peeled and cut into quarters

9 to 10 ounces carrots, peeled and cut into quarters

½ pound lamb sausage, preferably merguez, cut into 2-inch pieces

½ cup white wine

1 cup chicken stock

1 generous pinch saffron

1 cinnamon stick

1½ cups cooked chickpeas

1 cup pitted green olives

1 preserved lemon, cut into ¼-inch dice (chop the pith roughly)

4 dates, pitted and thinly sliced

2 tablespoons chopped cilantro leaves

2 tablespoons chopped basil leaves

Directions at thegarumfactory.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer