Recipes
Lamb leg steak
Quick lamb and chickpea casserole

Quick lamb and chickpea casserole

Name: Quick lamb and chickpea casserole
Yield: Serves 4
Cuisine: British recipes
Ingredients: 3 tbsp olive oil; 2 red onions, finely sliced; 2 garlic cloves, finely sliced; 600g lamb leg steaks, cut into large chunks; 1 tsp ground cumin; 2 tsp hot paprika; 2 tsp sweet smoked paprika; Grated zest of 1 lemon; 2 tsp honey; 400g can chopped tomatoes; 500ml chicken stock, hot; 400g can chickpeas, drained and rinsed; Handful fresh coriander, chopped

Easy
April 2010

Easy
April 2010

Serves 4
Takes 10 min to make, 40-45 min to cook

This quick lamb casserole recipe has the added boost of iron-rich chickpeas. It also freezes well.

Dairy-free recipes

Nutrition: per serving

Calories: 481kcals
Fat: 22.5g (6.7g saturated)
Protein: 37.9g
Carbohydrates: 25g (8.2g sugar)
Salt: 1g

Nutrition: per serving

Calories: 481kcals
Fat: 22.5g (6.7g saturated)
Protein: 37.9g
Carbohydrates: 25g (8.2g sugar)
Salt: 1g

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Ingredients

3 tbsp olive oil
2 red onions, finely sliced
2 garlic cloves, finely sliced
600g lamb leg steaks, cut into large chunks
1 tsp ground cumin
2 tsp hot paprika
2 tsp sweet smoked paprika
Grated zest of 1 lemon
2 tsp honey
400g can chopped tomatoes
500ml chicken stock, hot
400g can chickpeas, drained and rinsed
Handful fresh coriander, chopped

Method

Heat half of the olive oil in a casserole over a low heat. Add the onion and gently fry for 10 minutes until soft. Add the garlic and fry for a further 2 minutes, then remove and set aside.
Add the remaining olive oil to the casserole and increase the heat. Season the lamb chunks and fry them for 5-6 minutes until browned all over. Add the spices and fry for a few minutes, then return the onion to the pan, along with the lemon zest, honey, tomatoes, hot stock and chickpeas.
Bring to the boil, then simmer for 20-25 minutes until the lamb is tender. Stir through the coriander and serve with couscous.

delicious. tips

To freeze: make the casserole (but don’t add the coriander), then freeze in a freezer bag or plastic box for up to 3 months. Defrost, reheat, add the coriander and serve. To make this into soup, cut the lamb into smaller chunks, and add double the quantity of canned tomatoes and stock.
Freezes well.

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Rah Rah says:

11th May 2017 at 7:12 pm

Simple and tasty, even tastier the next day. I’ll make it again when I can splash out on lamb!

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