Tuesday, 10 March 2009

YAHNI ( lamb and chickpea stew )

  • 1/2 a kg lamb pieces with bones
  • hot water
  • 2 tbsp oil
  • 1-2 clove of garlic, chopped
  • 150- 200 g   pearl onions, peeled and left whole.( OR 2 large onions, cut coarsely )
  • 2 cups of cooked chickpeas
  • 1 tbsp pepper paste or tomato paste
  • fresh rosemary and parsley, chopped
  • salt and pepper to taste.
1) Place lamb in a pan and add water to cover the meat. Bring it to boil then simmer with lid on for 20- 30 minutes. Take off the heat, scoop the meat onto a plate and set aside to cool. Leave the meat stock in the pan.
2) Peel the pearl onions. Fry them in the oil until the onions are lightly  browned. Set aside.
3) When the meat is cool enough to handle, take all the bone out and add the meat in the pan with the onions. Stir and add the pepper paste .
4) Transfer the meat  into the pan with meat stock. Add the chick peas, garlic, tomato paste, rosemary and parsley. Bring it to boil. Add more water if needed to cover the meat. Lower the heat and simmer the mixture for further 10- 15 minutes or until the meat is soft. Add the pearly pre fried pearl onions, stir and take off the heat.
5) Season with salt and ground pepper just before serving. Serve with rice.

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