- 175g dried chickpeas
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 lamb shanks (medium)
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 medium onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp finely chooped fresh root ginger
- 3 garlic cloves, finely chopped
- 2 fresh green chillies, seeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 2 tsp ground coriander
- 1 tsp freshly ground black pepper
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 large tomatoes, peeled, seeded and chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- pinch of saffron strands
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 2cm/¼in piece of cinnamon stick
- 450g carrots, cut into thick slices
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 140g ready-to-eat dried apricots
- 1 tsp clear honey
- 50g blanched almonds, fried in butter until browned
- chopped fresh coriander
Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
Make it differentCanned chickpeas are cooked, so adjust the cooking time. Start at step 2 and omit the chickpeas in step 3, adding just 425ml/0.25 pint water. Add a drained and rinsed 410g can of chickpeas at the beginning of step 4.