Apple Lamb Stew with Chickpeas and Cinnamon

Ingredients

• 2 onions
• 2 Apples
• 750 g lamb meat (from the shoulder)
• 2 tbsp plant oil (or clarified butter)
• Salt
• Pepper
• 1 stick cinnamon (2 cm long)
• 500 ml cider (apple wine)
• 100 ml whipping cream (30%)
• 2 tsp seasoned broth powder
• 250 g canned chickpeas
• coriander for garnish (optional)

Instructions

1. 1.

   Peel and finely chop the onions. Peel, core, and dice the apples. Wash, pat dry, and cut the lamb into bite-sized pieces.

2. 2.

   Heat the oil in a wide pot, sear the lamb over high heat, season with salt and pepper. Add the onions and apple cubes, cook for 1 minute. Add the cinnamon stick and pour in the cider. Cover and simmer the lamb on low to medium heat for 40 minutes. Stir in the cream and broth powder. Simmer covered another 20 minutes until the meat is tender.

3. 3.

   Drain the chickpeas in a sieve, rinse with cold water, and let them drain briefly. Add the chickpeas to the lamb-apple stew, season with salt and pepper, and serve into deep bowls. Garnish with fresh coriander leaves if desired.