Recipe: Citrus Lamb With Chickpeas
Description: A zesty lemon rind is delicious with the rich lamb and chickpeas. You can freeze this dish. I found it in an IPC magazine
Ingredients: [{"text": "8 ounces dried garbanzo beans (then soak overnight)"}, {"text": "1 lb lean boneless lamb, cut in chunks"}, {"text": "1 lemon rind, grated"}, {"text": "2 garlic cloves, crushed"}, {"text": "1 bay leaf"}, {"text": "2 fresh thyme sprigs"}, {"text": "2 teaspoons dried oregano"}, {"text": "1 tablespoon olive oil"}, {"text": "1 large onion, chopped"}, {"text": "1 green pepper, seeded and diced"}, {"text": "2 tablespoons flour"}, {"text": "salt and pepper"}, {"text": "1 pint water"}, {"text": "1 tablespoon tomato paste"}]
Instructions: Drain the chickpeas and boil in fresh water for 10 minute.
reduce heat, cover and continue to cook (just boiling) for about 50 min, or until tender.
Meanwhile, mix the lamb, lemon rind, garlic, bay leaf, thyme and oregano.
Heat oil in a casserole dish and brown the lamb.
Add onion and pepper and cook for 10 minutes stirring often.
Stir in the flour, add salt and pepper and pour in the water.
Mix in the tomato paste and bring to the boil.
Reduce heat, cover and simmer for 1 hour.
Stir in drained chickpea and cook for a further hour.
Cool and chill for up to 2 days, or freeze.
To serve, top with toasted crisp French bread croutes.
