Xinjiang-Style Lamb and Chickpea Stew with Cumin
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 450 g diced lamb shoulder
- 400 g tinned chickpeas, drained
- 1 onion, sliced
- 1 tsp cumin seeds
- 3 garlic cloves
- 2 tomatoes, roughly chopped
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 445 kcal
- Protein
- 27.3 g
- Carbohydrate
- 21.3 g
- of which sugars
- 3.9 g
- Fat
- 27.5 g
- of which saturates
- 10.5 g
- Fibre
- 7.3 g
- Salt
- 0.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the lamb for 5 minutes.
- 2
Add the onion and garlic and fry for 4 minutes, until softened.
- 3
Stir in the cumin seeds and fry for 30 seconds.
- 4
Add the tomatoes and enough water to just cover the lamb.
- 5
Bring to a simmer, cover and cook gently for 40 minutes, until the lamb is almost tender.
- 6
Add the chickpeas and simmer uncovered for a further 10 minutes, until the lamb is tender and no pink remains.
- 7
Serve with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.