Home > Friday night dinners > Spiced lamb with chickpeas

Spiced lamb with chickpeas

Name: Spiced lamb with chickpeas
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 1 tbsp vegetable oil; 650g lamb neck fillets, trimmed of excess fat and cut into cubes (or use lamb leg steaks); 2 small red onions, sliced; 1½tsp ground cumin; 1½ tsp ground coriander; 2 x 410g cans chickpeas, drained and rinsed; Juice of 1 lemon; 300ml fresh vegetable stock, hot; Small handful of fresh mint leaves, chopped, plus few extra to garnish

Published: 30 Jun 05
Updated: 18 Mar 24

Warmly flavoured with cumin and coriander, this spiced lamb with chickpea recipe is a comforting meal.

Easy
July 2005

Test kitchen approved

Serves 4
Ready in 40 minutes

Warmly flavoured with cumin and coriander, this spiced lamb with chickpea recipe is a comforting meal.

Dairy-free recipes

Nutrition: per serving

Calories: 470kcals
Fat: 20.4g (6.4g saturated)
Protein: 44.7g
Carbohydrates: 29g (4g sugars)
Salt: 1.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tbsp vegetable oil
650g lamb neck fillets, trimmed of excess fat and cut into cubes (or use lamb leg steaks)
2 small red onions, sliced
1½tsp ground cumin
1½ tsp ground coriander
2 x 410g cans chickpeas, drained and rinsed
Juice of 1 lemon
300ml fresh vegetable stock, hot
Small handful of fresh mint leaves, chopped, plus few extra to garnish

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oil in a casserole or large, deep saucepan with a lid over a high heat. When hot, add half the lamb and cook for 3-4 minutes, until browned all over. Remove with a slotted spoon and set aside. Brown the rest of the lamb in the pan, then remove and set aside.
Reduce the heat to medium. Add the onions to the pan and cook, stirring, for 5 minutes, until softened. Stir in the spices and cook for 1 minute. Add the chickpeas, lemon juice and stock, plus the lamb and any lamb juices. Mix, cover and bring to the boil, then reduce to a simmer, covered, for 15 minutes.
Uncover the casserole and simmer for a further 5 minutes to reduce the sauce slightly. Stir in the mint and season to taste. Divide between 4 shallow bowls and garnish with a few mint leaves.