Lamb Stew

Ingredients

• 500 g lamb meat (from the shank)
• 500 ml beef broth
• 200 g chickpeas (canned)
• 5 small tomatoes
• 3 onions
• 1 piece fresh ginger
• 1 red chili pepper
• 1 Green Chili Pepper
• 1 tbsp butter
• 1 tbsp oil
• 1 tbsp Lemon Juice
• 1.5 tsp Garam Masala
• 1 tsp turmeric powder
• paprika powder (1 tsp each)
• Salt
• black pepper (ground)
• a pinch of sugar
• coriander leaves (for garnish)

Instructions

1. 1.

   Soak chickpeas overnight covered with water. Cut lamb into bite‑sized pieces. Wash tomatoes, pat dry and roughly dice. Peel onions and finely chop. Peel ginger and finely mince. Wash chilies, slit lengthwise, deseed, remove white membrane and slice into thin strips.

2. 2.

   Heat butter and oil together in a pot, toast garam masala, turmeric, paprika and cumin for about ½ minute. Add onions, ginger and chilies and sauté briefly. Add lamb and brown. Stir in drained chickpeas, pour in broth and add tomatoes.

3. 3.

   Season with lemon juice, sugar and salt. Cover and simmer for about 1½ hours, adding water if needed. Taste again, plate on dishes and serve garnished with coriander.