Friday, February 22, 2019
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| Lamb L'Arabique |
"Decadent, succulent and distinctive, this casserole is made with modest components: lamb shanks and vegetables along with lentils and chickpeas, seasoned with Middle Eastern spices."
Ingredients :
- 2 tablespoons olive oil, divided
- 2 kilos lamb shanks
- 1 big onion, quartered
- 4 cloves garlic, chopped
- 6 cups roma (plum) tomatoes, chopped
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 cup cooked lentils
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1/four teaspoon ground nutmeg
- 1/eight teaspoon beaten red pepper flakes
- 1 teaspoon finely chopped green chile peppers
- 1 dash hot pepper sauce
Instructions :
| Prep : 20M | Cook : 5M | Ready in : 2H20M |
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- Heat 1 tablespoon oil in a massive skillet over medium-high warmth. Saute lamb shanks until gently browned, then do away with them from skillet and area in a deep casserole dish. Saute onion and garlic in skillet until gentle, then stir in tomatoes, chickpeas and lentils. Season aggregate with cumin, cinnamon, nutmeg, purple pepper flakes, chile peppers and warm pepper sauce. Mix nicely and allow flavors to combination over medium warmness, for about 3 minutes.
- Preheat oven to 375 tiers F (one hundred ninety degrees C).
- Remove browned shanks from casserole for a moment; transfer vegetable aggregate from skillet to casserole dish, then replace shanks on top of vegetable aggregate.
- Cover dish and bake at 375 levels F (190 ranges C) for two hours, or until lamb is cooked via and receding from the bone.
Notes :
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